Sauce for Broiled Salmon

Name: Sauce for Broiled Salmon
Ingredients: 1 tablespoon butter; 2 hard boiled eggs, chopped; 2 tablespoons flour; 14 cup cucumber, seeded and chopped; 1% cup milk; lf cup cream; 1 beaten egg; 2 tablespoons vinegar; 4 teaspoon salt; lf teaspoon pepper

From A lady of good taste, 1954

Presented as published in 1954. 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

910Calories

35 gProtein

37 gCarbs

79 gFat

Full nutrition (34 nutrients)

Calories910 kcal

Protein35 g

Carbohydrates37 g

Fiber0.3 g

Sugars18 g

Total Fat79 g

Saturated Fat35 g

Monounsaturated Fat17 g

Polyunsaturated Fat3.3 g

Omega-30.1 g

Cholesterol754 mg

Sodium963 mg

Potassium1004 mg

Calcium627 mg

Iron3.6 mg

Magnesium81 mg

Phosphorus768 mg

Zinc4 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D6.5 mcg

Vitamin C0 mg

Vitamin A357 mcg

Vitamin E1.8 mg

Vitamin K19 mcg

Vitamin B60.5 mg

Vitamin B123.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.3 mg

Niacin (B3)1.6 mg

Folate96 mcg

Choline506 mg

Caffeine0 mg

Water591 g

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 10. The excerpt below is the record exactly as published.

Sauce for Broiled Salmon (M.R.B.) 1 tablespoon butter 2 hard boiled eggs, chopped 2 tablespoons flour 14 cup cucumber, seeded 1% cup milk and chopped lf cup cream 1 tablespoon Worcestershire 1 beaten egg sauce 2 tablespoons vinegar 4 teaspoon salt lf teaspoon pepper

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