Green Sauce (Salsa Verde)

Name: Green Sauce (Salsa Verde)
Ingredients: 2 cups chopped spinach; 1 sprig parsley, minced; 1 cup chopped watercress; 1 sprig chevril, minced; 2 tarragon leaves, minced; 1/2 cup salted boiling water; 1 cup mayonnaise

From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936

Presented as published in 1936. 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

1623Calories

19 gProtein

19 gCarbs

167 gFat

Full nutrition (34 nutrients)

Calories1623 kcal

Protein19 g

Carbohydrates19 g

Fiber11 g

Sugars3.8 g

Total Fat167 g

Saturated Fat26 g

Monounsaturated Fat37 g

Polyunsaturated Fat99 g

Omega-312 g

Cholesterol93 mg

Sodium1732 mg

Potassium1986 mg

Calcium736 mg

Iron7.7 mg

Magnesium290 mg

Phosphorus346 mg

Zinc2.5 mg

Copper0.7 mg

Manganese2.8 mg

Vitamin D0.4 mcg

Vitamin C119 mg

Vitamin A2245 mcg

Vitamin E19 mg

Vitamin K2115 mcg

Vitamin B60.9 mg

Vitamin B120.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1 mg

Niacin (B3)2.2 mg

Folate495 mcg

Choline165 mg

Caffeine0 mg

Water665 g

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 70. The excerpt below is the record exactly as published.

GREEN SAUCE (Salsa Verde) 2 cups chopped spinach 1 sprig parsley, minced 1 cup chopped watercress 1 sprig chevril, minced 2 tarragon leaves, minced 54 CUP salted boiling water 1 cup mayonnaise

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