Frenchside
Remoulade Sauce
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
132Calories
5 gProtein
30 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories132 kcal
Protein5.5 g
Carbohydrates30 g
Fiber8.9 g
Sugars6.5 g
Total Fat1.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol3.4 mg
Sodium159 mg
Potassium584 mg
Calcium157 mg
Iron3.1 mg
Magnesium62 mg
Phosphorus94 mg
Zinc0.7 mg
Copper0.4 mg
Manganese3.4 mg
Vitamin D0.1 mcg
Vitamin C14 mg
Vitamin A16 mcg
Vitamin E0.4 mg
Vitamin K75 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate36 mcg
Choline16 mg
Caffeine0 mg
Water141 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 1. The excerpt below is the record exactly as published.
REMOULADEN SAUCE. Sauce Remoulade. 1 egg-yolk. 1 small onion. 1 sprig of parsley, 1 anchovy and a few capers. Oil, vinegar, and mustard. Pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.