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Sauce for Lettuce

Name: Sauce for Lettuce
Yield: 1 servings
Ingredients: Boil two eggs hard; one teaspoonful of sugar; one of mustard; not quite one of salt; three table-spoonfuls of oil; one table-spoonful of vinegar; add a table-spoonful of water if too thick

From Virginia Cookery-book, 1884

Serves 1

Presented as published in 1884. 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

177Calories

13 gProtein

6 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories177 kcal

Protein13 g

Carbohydrates5.6 g

Fiber0.2 g

Sugars5.4 g

Total Fat11 g

Saturated Fat3.3 g

Monounsaturated Fat4.2 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol373 mg

Sodium2518 mg

Potassium135 mg

Calcium56 mg

Iron1.3 mg

Magnesium13 mg

Phosphorus178 mg

Zinc1.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D2.2 mcg

Vitamin C0 mg

Vitamin A149 mcg

Vitamin E1 mg

Vitamin K0.4 mcg

Vitamin B60.1 mg

Vitamin B121.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate44 mcg

Choline294 mg

Caffeine0 mg

Water108 g

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 58. The excerpt below is the record exactly as published.

Boil two eggs hard ; mash the yolks with a very little cold water; add one teaspoonful of sugar, one of mustard, not quite one of salt ; mix these well with the yolks ; add slowly three table-spoonfuls of oil, until it is smooth, and one table-spoonful of vinegar

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