vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Meuniere Sauce (Sauce Meuniere)
From The Swedish, French, American cook book, 1918
Serves 2
Serve with any kind of fish or meat.
Presented as published in 1918. 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
959Calories
15 gProtein
12 gCarbs
97 gFat
Full nutrition (34 nutrients)
Calories959 kcal
Protein15 g
Carbohydrates12 g
Fiber2.7 g
Sugars4.9 g
Total Fat97 g
Saturated Fat58 g
Monounsaturated Fat29 g
Polyunsaturated Fat5.2 g
Omega-30.4 g
Cholesterol603 mg
Sodium158 mg
Potassium342 mg
Calcium112 mg
Iron2.2 mg
Magnesium26 mg
Phosphorus254 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C32 mg
Vitamin A897 mcg
Vitamin E3.6 mg
Vitamin K8.1 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate70 mcg
Choline321 mg
Caffeine0 mg
Water205 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 454. The excerpt below is the record exactly as published.
Meuniere Sauce (Sauce Meuniere) Yolks of four eggs, juice of one lemon, juice of an onion, pepper, salt, one cup melted butter, half cup strong mushroom juice
Cook this with the app: pantry check, scaling, and the assistant.