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of Wales Sauce

Name: of Wales Sauce
Yield: 1 servings
Ingredients: the yolks of two hard-boiled eggs; one teaspoonful of finely chopped chives; a few capers; one-fourth teaspoon of mustard; the yolk of one raw egg; one tablespoon of salad oil; one teaspoonful of tarragon vinegar; pepper and salt to taste

From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902

Serves 1

Presented as published in 1902. 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

284Calories

13 gProtein

3 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories284 kcal

Protein13 g

Carbohydrates2.6 g

Fiber1 g

Sugars1.3 g

Total Fat24 g

Saturated Fat4.4 g

Monounsaturated Fat14 g

Polyunsaturated Fat3.3 g

Omega-30 g

Cholesterol373 mg

Sodium727 mg

Potassium154 mg

Calcium65 mg

Iron1.7 mg

Magnesium21 mg

Phosphorus179 mg

Zinc1.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2.2 mcg

Vitamin C3.8 mg

Vitamin A161 mcg

Vitamin E5.9 mg

Vitamin K17 mcg

Vitamin B60.1 mg

Vitamin B121.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.3 mg

Folate55 mcg

Choline296 mg

Caffeine0 mg

Water106 g

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 123. The excerpt below is the record exactly as published.

of Wales Sauoe Place in a mortar and pound thoroughly the yolks of two hard-boiled eggs, one teaspoonful of finely chopped chives, a few caperà, one-fourth teaspoon of mustard, the yolk of one raw egg. Then add one tablespoon of salad oil, one teaspoon- fui of tarragon vinegar, pepper and salt to tasto

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