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Sauce for Lambs' Tongues or Calves' Feet
From San Rafael cook book, 1906, 1906
Serves 6
Presented as published in 1906. 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
7Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories7.4 kcal
Protein0.3 g
Carbohydrates0.8 g
Fiber0.5 g
Sugars0.1 g
Total Fat0.1 g
Saturated Fat2.1 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol0 mg
Sodium859 mg
Potassium13 mg
Calcium10 mg
Iron0.3 mg
Magnesium4.9 mg
Phosphorus3.2 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A17 mcg
Vitamin E0.1 mg
Vitamin K11 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3 mcg
Choline1.4 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 27. The excerpt below is the record exactly as published.
Sauce for Lambs' Tongues or Calves' Feet — Take small chives, es- chalots, and parsley; chop fine. Mix well 2 heaping tablespoons of the 62 MEATS chopped greens, 6 tablespoons of olive oil, 8 of vinegar, % tablespoon; of salt, % teaspoon of pepper, % cup capers
Cook this with the app: pantry check, scaling, and the assistant.