vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sauce Montebello
From The Hotel St. Francis cook book, 1919
Serves 4
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
22Calories
1 gProtein
3 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories22 kcal
Protein0.7 g
Carbohydrates2.6 g
Fiber0.5 g
Sugars1.3 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Cholesterol0.4 mg
Sodium148 mg
Potassium116 mg
Calcium12 mg
Iron0.4 mg
Magnesium6.5 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C2.8 mg
Vitamin A8.1 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.7 mcg
Choline0.9 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 174. The excerpt below is the record exactly as published.
sauce Montebello separate. Sauce Montebello. Equal parts of Bearnaise and tomato sauce
Cook this with the app: pantry check, scaling, and the assistant.