vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Salad Sauce
From The King's College Hospital book of cooking recipes, 1907
Serves 4
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
51Calories
0 gProtein
1 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories51 kcal
Protein0.3 g
Carbohydrates0.6 g
Fiber0 g
Sugars0 g
Total Fat5.2 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0 g
Cholesterol15 mg
Sodium3.1 mg
Potassium14 mg
Calcium9.2 mg
Iron0 mg
Magnesium0.9 mg
Phosphorus8.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 15. The excerpt below is the record exactly as published.
Salad Sauce. 4 tablespoonfuls of Cream. 1 tablespoonful of Vinegar. 1 teaspoonful of made Mustard. Mix all together and add a little salt, cayenne pepper, and pounded lump sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.