pescatariangluten-freenut-freeegg-freesoy-freeshellfish-free
Sauce Cardinal
From Cookery for every household, 1914
Serves 1
The cream may be omitted if considered too rich.
Presented as published in 1914. 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
129Calories
2 gProtein
10 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories129 kcal
Protein2 g
Carbohydrates10 g
Fiber0.3 g
Sugars4.1 g
Total Fat9.9 g
Saturated Fat5.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol28 mg
Sodium61 mg
Potassium177 mg
Calcium61 mg
Iron0.1 mg
Magnesium11 mg
Phosphorus55 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A25 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate23 mcg
Choline5.1 mg
Caffeine0 mg
Water132 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 298. The excerpt below is the record exactly as published.
Sauce Cardinal I pt. white fish sauce. I 1 or 2 table-sps. cream. Lobster butter, | A squeeze of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.