Sauce a la Diable

Name: Sauce a la Diable
Ingredients: two eggs; a few drops of tarragon vinegar; two table-spoonfuls of salad oil; three table-spoonfuls of port wine; one of mustard; the juice of a lemon; white pepper to taste; salt to taste; a sharp apple finely chopped; a pinch of sugar; just enough vinegar to flavour the whole

From À la mode cookery, 1902

A flavorful sauce for meats.

Presented as published in 1902. 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

575Calories

14 gProtein

37 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories575 kcal

Protein14 g

Carbohydrates37 g

Fiber3.3 g

Sugars22 g

Total Fat38 g

Saturated Fat5.3 g

Monounsaturated Fat25 g

Polyunsaturated Fat5.6 g

Omega-30.1 g

Cholesterol372 mg

Sodium326 mg

Potassium471 mg

Calcium85 mg

Iron2.3 mg

Magnesium37 mg

Phosphorus248 mg

Zinc1.6 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D2 mcg

Vitamin C46 mg

Vitamin A164 mcg

Vitamin E11 mg

Vitamin K3.6 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.5 mg

Folate68 mcg

Choline305 mg

Caffeine0 mg

Water373 g

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 48. The excerpt below is the record exactly as published.

Sauce a la Diable Boil two eggs hard and then chop them and pour on them a few drops of tarragon vinegar, pound in a mortar, adding drop by drop two table-spoonfuls of salad oil, then gradually drop three table-spoonfuls of port wine, one of mustard, the juice of a lemon, white pepper, salt to taste, a sharp apple finely chopped, a pinch of sugar, and just enough vinegar to flavour the whole

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