Moringa Sauce

Name: Moringa Sauce
Ingredients: a cupful of the root shavings; half a pint of chicken broth; the yolks of three eggs; a dessert-spoonful of tarragon vinegar; add pepper; add salt; a very little grated nutmeg

From Culinary jottings, 1885

For a richer sauce, add a coffee-cupful of cream with the yolks and heat gently without boiling.

Presented as published in 1885. 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

300Calories

25 gProtein

9 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories300 kcal

Protein25 g

Carbohydrates9.4 g

Fiber0 g

Sugars4.3 g

Total Fat17 g

Saturated Fat5.5 g

Monounsaturated Fat6.9 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol565 mg

Sodium551 mg

Potassium455 mg

Calcium91 mg

Iron3.1 mg

Magnesium27 mg

Phosphorus361 mg

Zinc2.3 mg

Copper0.2 mg

Manganese0 mg

Vitamin D3 mcg

Vitamin C0.5 mg

Vitamin A242 mcg

Vitamin E1.6 mg

Vitamin K0.9 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)3.9 mg

Folate82 mcg

Choline463 mg

Caffeine0 mg

Water332 g

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 51. The excerpt below is the record exactly as published.

a cupful of the root shavings, simmer them in half a pint of chicken broth ; when done, thicken the broth custard- wise with the yolks of three eggs beaten up with a dessert- spoonful of tarragon vinegar ; add popper, salt, and a very little grated nutmeg

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