pescatariangluten-freedairy-freenut-freesoy-free
Green Sauce
From The Landmarks club cook book, 1903
Serves 1
Presented as published in 1903. 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
357Calories
31 gProtein
7 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories357 kcal
Protein31 g
Carbohydrates7 g
Fiber2.1 g
Sugars3 g
Total Fat23 g
Saturated Fat6.8 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.2 g
Cholesterol753 mg
Sodium582 mg
Potassium775 mg
Calcium258 mg
Iron6.4 mg
Magnesium68 mg
Phosphorus425 mg
Zinc3 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D4.5 mcg
Vitamin C80 mg
Vitamin A595 mcg
Vitamin E2.8 mg
Vitamin K527 mcg
Vitamin B60.4 mg
Vitamin B122.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)2.7 mg
Folate193 mcg
Choline602 mg
Caffeine0 mg
Water243 g
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 56. The excerpt below is the record exactly as published.
GREEN SAUCE. A handful of chives, cherville, tarragon and watercress, wash m cold water to deprive them of bitter taste, add yolks of four hard-boiled eggs, two anchovies
Cook this with the app: pantry check, scaling, and the assistant.