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Remoulade Sauce
From The Hotel St. Francis cook book, 1919
Serves 10
Presented as published in 1919. 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
454Calories
1 gProtein
1 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories454 kcal
Protein1 g
Carbohydrates1 g
Fiber0.3 g
Sugars0.6 g
Total Fat50 g
Saturated Fat7.8 g
Monounsaturated Fat11 g
Polyunsaturated Fat30 g
Omega-33.5 g
Cholesterol28 mg
Sodium546 mg
Potassium59 mg
Calcium17 mg
Iron0.4 mg
Magnesium5.9 mg
Phosphorus21 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C6.7 mg
Vitamin A43 mcg
Vitamin E2.3 mg
Vitamin K177 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate15 mcg
Choline24 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 290. The excerpt below is the record exactly as published.
Remoulade sauce. Take a handful of spinach, one of watercress and one of parsley and mash fine in a mortar. Put in a cloth and press out the juice. Mix the juice with a pint and a half of mayonnaise, add four chopped gherkins and some sliced chives
Cook this with the app: pantry check, scaling, and the assistant.