vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Gloucester Sauce
From A guide to modern cookery, 1909
Serves 8
Serve with all cold meats.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
399Calories
1 gProtein
1 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories399 kcal
Protein0.9 g
Carbohydrates1 g
Fiber0 g
Sugars0.3 g
Total Fat43 g
Saturated Fat7.7 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat25 g
Omega-32.9 g
Cholesterol29 mg
Sodium357 mg
Potassium31 mg
Calcium17 mg
Iron0.1 mg
Magnesium1.8 mg
Phosphorus24 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.1 mg
Vitamin A8.8 mcg
Vitamin E1.8 mg
Vitamin K90 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3 mcg
Choline19 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 35. The excerpt below is the record exactly as published.
GLOUCESTER SAUCE Take one pint of very thick Mayonnaise and complete it with one-fifth pint of sour cream with the juice of a lemon added, and combine with the Mayonnaise by degrees; one tea- spoonful of chopped fennel and as much Worcester sauce
Cook this with the app: pantry check, scaling, and the assistant.