vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Guaymas Sauce
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
294Calories
1 gProtein
2 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories294 kcal
Protein0.7 g
Carbohydrates1.7 g
Fiber0.5 g
Sugars0.8 g
Total Fat32 g
Saturated Fat4.9 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat19 g
Omega-32.2 g
Cholesterol17 mg
Sodium396 mg
Potassium63 mg
Calcium15 mg
Iron0.6 mg
Magnesium3.6 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C1.5 mg
Vitamin A8.2 mcg
Vitamin E1.5 mg
Vitamin K68 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.1 mcg
Choline15 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 84. The excerpt below is the record exactly as published.
GUAYMAS SAUCE 14 cup Tomato Sauce (p. 198) 1144 cup Mayonnaise (p. 490) 3 tablespoons shredded olives
Cook this with the app: pantry check, scaling, and the assistant.