Salad Sauce
From The handy dictionary of cookery, 1890
Can be used from a salad bottle or poured over salad.
Presented as published in 1890. 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
370Calories
16 gProtein
19 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories370 kcal
Protein16 g
Carbohydrates19 g
Fiber6.3 g
Sugars1.3 g
Total Fat27 g
Saturated Fat13 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol418 mg
Sodium139 mg
Potassium503 mg
Calcium188 mg
Iron3.6 mg
Magnesium56 mg
Phosphorus237 mg
Zinc1.4 mg
Copper0.3 mg
Manganese3.2 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E1.3 mg
Vitamin K42 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.4 mg
Folate48 mcg
Choline297 mg
Caffeine0 mg
Water113 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 90. The excerpt below is the record exactly as published.
Salad Sauce. Put into a basin the yolks of two hard-boiled eggs, rub them finely with the back of a wooden spoon, add a salt- spoonful of salt, and half the quantity of pepper, sugar, and ready-made mustard, a teaspoonful of white vinegar, and one of tarragon vinegar. Stir one way till thoroughly blended, then add lastly three tablespoonfuls of good cream
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