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Oazanova Sauce

Name: Oazanova Sauce
Yield: 2 servings
Ingredients: one pint of mayonnaise sauce; four truffles chopped fine; as much shalot as will rest upon the point of a knife; the whites of three hard-boiled eggs shred fine; three yolks nibbed through a wire sieve

From Miss Cameron's cookery book, 1898

Serves 2

Presented as published in 1898. 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

870Calories

18 gProtein

47 gCarbs

66 gFat

Full nutrition (34 nutrients)

Calories870 kcal

Protein18 g

Carbohydrates47 g

Fiber1.9 g

Sugars21 g

Total Fat66 g

Saturated Fat18 g

Monounsaturated Fat18 g

Polyunsaturated Fat26 g

Omega-30 g

Cholesterol586 mg

Sodium1857 mg

Potassium371 mg

Calcium176 mg

Iron2.7 mg

Magnesium36 mg

Phosphorus314 mg

Zinc2.1 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D3 mcg

Vitamin C6 mg

Vitamin A272 mcg

Vitamin E6.2 mg

Vitamin K133 mcg

Vitamin B60.3 mg

Vitamin B121.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.4 mg

Folate85 mcg

Choline450 mg

Caffeine3.6 mg

Water247 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 39. The excerpt below is the record exactly as published.

Oazanova Sauce. To one pint of mayonnaise sauce add four truffles chopped fine, as much shalot as will rest upon the point of a knife, the whites of three hard-boiled eggs shred fine, and three yolks nibbed through a wire sieve

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