Livournaise Sauce
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Serve with cold egg or fish dishes.
Presented as published in 1924. 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
568Calories
25 gProtein
30 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories568 kcal
Protein25 g
Carbohydrates30 g
Fiber2.6 g
Sugars16 g
Total Fat40 g
Saturated Fat35 g
Monounsaturated Fat149 g
Polyunsaturated Fat59 g
Omega-316 g
Cholesterol485 mg
Sodium2149 mg
Potassium656 mg
Calcium265 mg
Iron3.2 mg
Magnesium56 mg
Phosphorus405 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D2.9 mcg
Vitamin C11 mg
Vitamin A383 mcg
Vitamin E40 mg
Vitamin K6 mcg
Vitamin B60.4 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.8 mg
Folate82 mcg
Choline342 mg
Caffeine0 mg
Water296 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 68. The excerpt below is the record exactly as published.
Livournaise Sauce Sauce livournaise Put two yolks of eggs in an enamel bowl on cracked ice; add a half teaspoon of salt, a spoon of mustard, a pinch of cayenne pepper, a saltspoonful of nutmeg, a squeeze of an onion, and a half teaspoon of anchovy paste. How to Make It. Mix a half lemon to one cup of Mazola oil, add one teaspoon of cream to the eggs; with a whisk stir it very rapidly; add the lemon juice and the yolks [if it gets two thick add a little more whipped cream]. When the sauce is ready leave stand on ice until ready to serve. In the meantime shred five fillets of anchovy in narrow strips, Julienne style, add this to the dressing with a half cup of whipped cream
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.