Sauce d la Montunic (Cold)

Name: Sauce d la Montunic (Cold)
Ingredients: the yolks of three hard-boiled eggs; two tablespoonfuls of olive oil; a dozen or so of capers; one dessertspoonful of mustard; a pinch of pepper

From Cookery, 1897

Presented as published in 1897. 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

299Calories

22 gProtein

18 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories299 kcal

Protein22 g

Carbohydrates18 g

Fiber6.6 g

Sugars1.9 g

Total Fat17 g

Saturated Fat9.5 g

Monounsaturated Fat25 g

Polyunsaturated Fat4.9 g

Omega-30.2 g

Cholesterol560 mg

Sodium251 mg

Potassium530 mg

Calcium189 mg

Iron4.3 mg

Magnesium60 mg

Phosphorus303 mg

Zinc1.9 mg

Copper0.4 mg

Manganese3.3 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A230 mcg

Vitamin E1.8 mg

Vitamin K42 mcg

Vitamin B60.3 mg

Vitamin B121.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.4 mg

Folate71 mcg

Choline444 mg

Caffeine0 mg

Water120 g

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 15. The excerpt below is the record exactly as published.

Sauce d la Mon tunic (Cold).— Chop up the yolks of three hard-boiled eggs, stir into them two table- spoonfuls of olive oil, a dozen or so of capers, one dessertspoonful of mustard, and a pinch of pepper

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