Sauce for Whitings or Other Fish

Name: Sauce for Whitings or Other Fish
Ingredients: one spoonful of capers; two gherkins; two spring onions; a little tarragon; a little chervil; a little parsley; two tablespoonfuls of thick mayonnaise sauce; two tablespoonfuls of whipped cream

From A second Dudley book of cookery and other recipes, 1914

This sauce is a pale green colour.

Presented as published in 1914. 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

242Calories

7 gProtein

30 gCarbs

13 gFat

Full nutrition (33 nutrients)

Calories242 kcal

Protein7 g

Carbohydrates30 g

Fiber8.2 g

Sugars11 g

Total Fat13 g

Saturated Fat5.2 g

Monounsaturated Fat3.1 g

Polyunsaturated Fat3.4 g

Cholesterol25 mg

Sodium469 mg

Potassium897 mg

Calcium257 mg

Iron4.7 mg

Magnesium68 mg

Phosphorus143 mg

Zinc1.3 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D0.1 mcg

Vitamin C58 mg

Vitamin A209 mcg

Vitamin E2.5 mg

Vitamin K640 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.7 mg

Folate196 mcg

Choline25 mg

Caffeine0 mg

Water316 g

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 17. The excerpt below is the record exactly as published.

SAUCE FOR WHITINGS OR OTHER FISH TDOUND in a mortar one spoonful of capers, two gherkins, two spring onions, a little tarragon, chervil and parsley, bruising all well. Add two tablespoonfuls of thick mayonnaise sauce. Pass through a hair sieve or muslin, place in a basin, and add two tablespoonfuls of whipped cream

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