vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Salad Sauce
From The household (of the Detroit free press), 1886
Serves 1
Whites of eggs can be used to garnish.
Presented as published in 1886. 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
328Calories
7 gProtein
1 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories328 kcal
Protein6.6 g
Carbohydrates1 g
Fiber0.2 g
Sugars0.6 g
Total Fat33 g
Saturated Fat18 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol256 mg
Sodium2459 mg
Potassium90 mg
Calcium35 mg
Iron0.9 mg
Magnesium9.7 mg
Phosphorus96 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.1 mcg
Vitamin C0.2 mg
Vitamin A303 mcg
Vitamin E1.3 mg
Vitamin K2.6 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate22 mcg
Choline153 mg
Caffeine0 mg
Water99 g
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 375. The excerpt below is the record exactly as published.
SALAD SAUCE. Rub the yolks of cold, hard boiled eggs through a coarse sieve with a wooden spoon, mix with a tablespoonful of cream or water, then add two tablespoonfuls of olive oil or melted butter; when thoroughly mixed add CA TSUPS AND SA UCES. 443 by degrees a teaspoonful of fine salt rolled ; the same quantity of mus- tard— French, Tarragon or Anchovy is best— and three tablespoonfuls of white wine vinegar
Cook this with the app: pantry check, scaling, and the assistant.