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Salmon Sauce

Name: Salmon Sauce
Yield: 1 servings
Ingredients: Yolk of one egg; one-half cupful of vinegar; one-half tablespoonful of sugar; salt and pepper; two tablespoonfuls of milk; two tablespoonfuls of cream

From The national course in home economics, 1917

Serves 1

Presented as published in 1917. 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

236Calories

8 gProtein

9 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories236 kcal

Protein7.9 g

Carbohydrates9.2 g

Fiber0 g

Sugars8 g

Total Fat16 g

Saturated Fat8.1 g

Monounsaturated Fat4.2 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol220 mg

Sodium91 mg

Potassium146 mg

Calcium91 mg

Iron0.9 mg

Magnesium13 mg

Phosphorus151 mg

Zinc0.9 mg

Copper0 mg

Manganese0.1 mg

Vitamin D1.3 mcg

Vitamin C0 mg

Vitamin A90 mcg

Vitamin E0.5 mg

Vitamin K0.9 mcg

Vitamin B60.1 mg

Vitamin B120.6 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.1 mg

Folate24 mcg

Choline152 mg

Caffeine0 mg

Water195 g

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 275. The excerpt below is the record exactly as published.

SALMON SAUCE. Yolk of one ^^g, well beaten, one-half cupful of vinegar. Stir in rapidly one-half tablespoonful of sugar, salt and pepper, two tablespoon- fuls of milk, two tablespoonfuls of cream

Cook this with the app: pantry check, scaling, and the assistant.