Hard-Boiled Egg Sauce (Salsa de Huevo Duro)

Name: Hard-Boiled Egg Sauce (Salsa de Huevo Duro)
Ingredients: 1 hard-boiled egg yolk; 2 tablespoons olive oil; Salt and pepper; 1 teaspoon mustard; 1 teaspoon vinegar

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

Serve with salad or fish.

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

61Calories

3 gProtein

0 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories61 kcal

Protein3 g

Carbohydrates0.5 g

Fiber0.2 g

Sugars0.1 g

Total Fat5.1 g

Saturated Fat4.2 g

Monounsaturated Fat19 g

Polyunsaturated Fat2.5 g

Omega-30.2 g

Cholesterol0 mg

Sodium60 mg

Potassium8.2 mg

Calcium3.7 mg

Iron0.1 mg

Magnesium2.6 mg

Phosphorus6.1 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.2 mcg

Vitamin E1 mg

Vitamin K0.1 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0 mg

Folate0.4 mcg

Choline0 mg

Caffeine0 mg

Water18 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 68. The excerpt below is the record exactly as published.

HARD-BOILED EGG SAUCE (Salsa de Huevo Duro) 1 hard-boiled egg yolk 2 tablespoons olive oil Salt and pepper 1 teaspoon mustard 1 teaspoon vinegar

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