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Maitre D'Hotel Sauce
From Twentieth century home cook book, 1905
Serves 4
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
411Calories
1 gProtein
5 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories411 kcal
Protein1.3 g
Carbohydrates5.3 g
Fiber1.8 g
Sugars1.3 g
Total Fat45 g
Saturated Fat27 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.1 g
Omega-30.2 g
Cholesterol116 mg
Sodium8 mg
Potassium164 mg
Calcium24 mg
Iron0.5 mg
Magnesium12 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A498 mcg
Vitamin E3.1 mg
Vitamin K8.8 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate13 mcg
Choline15 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 83. The excerpt below is the record exactly as published.
MAITRE D'HOTEL SAUCE. To one cup of melted butter, add a teaspoonful of chopped parsley, the juice of one lemon, salt and a small pinch of cayenne
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