vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Sauce Figaro
From The Hotel St. Francis cook book, 1919
Serves 2
Presented as published in 1919. 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
632Calories
6 gProtein
50 gCarbs
44 gFat
Full nutrition (33 nutrients)
Calories632 kcal
Protein5.9 g
Carbohydrates50 g
Fiber5.3 g
Sugars20 g
Total Fat44 g
Saturated Fat8.7 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat24 g
Cholesterol18 mg
Sodium2752 mg
Potassium1044 mg
Calcium109 mg
Iron3.4 mg
Magnesium61 mg
Phosphorus115 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A29 mcg
Vitamin E4.4 mg
Vitamin K131 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate13 mcg
Choline21 mg
Caffeine0 mg
Water394 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 175. The excerpt below is the record exactly as published.
sauce Figaro separate. Sauce Figaro. Reduce one pint of tomato sauce one half by boiling slowly. Allow to become cold, add one pint of mayonnaise sauce, mix well, and season with salt and Cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.