Lenox Sauce

Name: Lenox Sauce
Ingredients: 14 teaspoons mustard; 4 cup vinegar; 1} teaspoons salt; 4 cup olive oil; 1 teaspoon powdered sugar; 2 tablespoons melted butter; 4 tablespoon curry powder; + teaspoon paprika; 4 tablespoon parsley, finely chopped; 2 eggs; 4 teaspoon onion juice

From What to Have for Dinner, 1905

Presented as published in 1905. 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

664Calories

21 gProtein

26 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories664 kcal

Protein21 g

Carbohydrates26 g

Fiber18 g

Sugars6.5 g

Total Fat38 g

Saturated Fat151 g

Monounsaturated Fat617 g

Polyunsaturated Fat83 g

Omega-36.2 g

Cholesterol430 mg

Sodium3357 mg

Potassium739 mg

Calcium330 mg

Iron9.5 mg

Magnesium135 mg

Phosphorus436 mg

Zinc3.4 mg

Copper0.5 mg

Manganese3 mg

Vitamin D2 mcg

Vitamin C26 mg

Vitamin A478 mcg

Vitamin E8.8 mg

Vitamin K320 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)1.8 mg

Folate99 mcg

Choline319 mg

Caffeine0 mg

Water1086 g

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 58. The excerpt below is the record exactly as published.

LENOX SAUCE. 14 teaspoons mustard 4 cup vinegar 1} teaspoons salt 4 cup olive oil 1 teaspoon powdered 2 tablespoons melted butter sugar 4 tablespoon curry powder + teaspoon paprika 4 tablespoon parsley, finely 2 eggs ' chopped 4 teaspoon onion juice

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