vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Green Sauce
From A guide to modern cookery, 1909
Serves 8
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
380Calories
1 gProtein
2 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories380 kcal
Protein0.6 g
Carbohydrates1.7 g
Fiber0.1 g
Sugars0.8 g
Total Fat41 g
Saturated Fat6.5 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat25 g
Omega-32.9 g
Cholesterol23 mg
Sodium351 mg
Potassium32 mg
Calcium5.6 mg
Iron0.1 mg
Magnesium1.8 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C7.9 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
Folate6.8 mcg
Choline20 mg
Caffeine0 mg
Water31 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.
GREEN SAUCE Take the necessary quantity of thick Mayonnaise and spicy seasoning, and add to these, per pint of sauce, one-third pint of herb juice
Cook this with the app: pantry check, scaling, and the assistant.