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Remoulade Sauce
From The housewife's referee, 1898
Serves 6
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
344Calories
2 gProtein
3 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories344 kcal
Protein1.7 g
Carbohydrates3.1 g
Fiber0.7 g
Sugars0.2 g
Total Fat37 g
Saturated Fat2.8 g
Monounsaturated Fat28 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol2.1 mg
Sodium172 mg
Potassium56 mg
Calcium18 mg
Iron0.5 mg
Magnesium8 mg
Phosphorus16 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C8.9 mg
Vitamin A27 mcg
Vitamin E13 mg
Vitamin K81 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate12 mcg
Choline3 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 133. The excerpt below is the record exactly as published.
Remoulade Sauce. — Take parsley, chives, capers, anchovies, and a head of garlic, and mince them all together ; add a little mustard and salt, stir into salad oil
Cook this with the app: pantry check, scaling, and the assistant.