Green Sauce

Name: Green Sauce
Ingredients: a large handful of parsley; eight boned anchovies; half a pint of mayonnaise sauce; two table-spoonfuls of chervil; two table-spoonfuls of tarragon; two table-spoonfuls of chives

From À la mode cookery, 1902

Presented as published in 1902. 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

633Calories

13 gProtein

37 gCarbs

47 gFat

Full nutrition (33 nutrients)

Calories633 kcal

Protein13 g

Carbohydrates37 g

Fiber2.3 g

Sugars11 g

Total Fat47 g

Saturated Fat9.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat24 g

Cholesterol45 mg

Sodium2933 mg

Potassium622 mg

Calcium217 mg

Iron4.6 mg

Magnesium59 mg

Phosphorus151 mg

Zinc1.5 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D0.5 mcg

Vitamin C43 mg

Vitamin A186 mcg

Vitamin E5.5 mg

Vitamin K267 mcg

Vitamin B60.2 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)7.2 mg

Folate77 mcg

Choline49 mg

Caffeine0 mg

Water226 g

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 49. The excerpt below is the record exactly as published.

Green Sauce Pound a large handful of parsley in a mortar, boil and add eight boned anchovies and half a pint of mayonnaise sauce gradually in which two table-spoon- fuls of chervil

Cook this with the app: pantry check, scaling, and the assistant.