vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sauce Claremont
From Cooking for profit, 1886
Serves 4
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
82Calories
6 gProtein
0 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories82 kcal
Protein6.3 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat7.5 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol194 mg
Sodium1824 mg
Potassium72 mg
Calcium35 mg
Iron0.9 mg
Magnesium7.3 mg
Phosphorus102 mg
Zinc0.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water154 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 235. The excerpt below is the record exactly as published.
Sauce Claremont. I cup vmegar. I cup water. 4 yolks of eggs. I tablespoon butter* 1 tablespoon salt. Shred the cabbage fine, mix the yolks well with some water, put everything into a saucepan or into the sink of the steam chest and stjr occasionally until it reaches boiling point ; then keep it where it will not boil. This makes a yellow sort of cream dressing in the cabbage; but boiling curdles the egg and would make it noc so good. Add minced red pepper if you have it
Cook this with the app: pantry check, scaling, and the assistant.