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Prince of Wales' Sauce

Name: Prince of Wales' Sauce
Yield: 1 servings
Ingredients: a handful of burnet; a handful of chervil; a handful of parsley; a handful of tarragon leaves; 2 boned anchovies; yolks of 2 hard-boiled eggs; a pinch of mustard; the yolk of a raw egg; ½ pint of pure olive oil; a tablespoonful of lemon juice

From With a saucepan over the sea, 1902

Serves 1

Ideal for fish.

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

432Calories

23 gProtein

6 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories432 kcal

Protein23 g

Carbohydrates5.9 g

Fiber1.8 g

Sugars0.8 g

Total Fat35 g

Saturated Fat34 g

Monounsaturated Fat151 g

Polyunsaturated Fat20 g

Omega-31.4 g

Cholesterol6.8 mg

Sodium322 mg

Potassium367 mg

Calcium100 mg

Iron3.8 mg

Magnesium35 mg

Phosphorus54 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.1 mcg

Vitamin C73 mg

Vitamin A214 mcg

Vitamin E7.3 mg

Vitamin K821 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)2.4 mg

Folate83 mcg

Choline14 mg

Caffeine0 mg

Water123 g

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 22. The excerpt below is the record exactly as published.

PRINCE OP WALES' SAUCE. (For Pish.) Cook a handful of burnet, chervil, and parsley and tarragon leaves, in boiling water for five minutes. Drain and chop very fine, with 2 boned anchovies, yolks of 2 hard-boiled eggs, a pinch of mustard, and the yolk of a raw egg. Pound these to a paste, and add ^ pint of pure olive oil and a tablespoonful of lemon juice

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