pescatariangluten-freenut-freesoy-freeshellfish-free
Russian Sauce for Cold Meats
From Atlanta women's club cook book, 1921
Serves 6
Presented as published in 1921. 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
188Calories
11 gProtein
9 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories188 kcal
Protein11 g
Carbohydrates8.6 g
Fiber0 g
Sugars2.6 g
Total Fat12 g
Saturated Fat6.1 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol34 mg
Sodium859 mg
Potassium160 mg
Calcium344 mg
Iron0.6 mg
Magnesium15 mg
Phosphorus247 mg
Zinc1.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A89 mcg
Vitamin E0.4 mg
Vitamin K4.4 mcg
Vitamin B60 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate3.8 mcg
Choline7.3 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 116. The excerpt below is the record exactly as published.
RUSSIAN SAUCE FOR COLD MEATS. 1/2 pt. of Mrs. Huberfs Mayon- 2 tbls. catsup. naise. A few drops of Tobasco. Vi lb. grated cheese. 2 tbls. Worcestershire Sauce
Cook this with the app: pantry check, scaling, and the assistant.