Sauce Robert

Name: Sauce Robert
Ingredients: 8 tablespoons oil mayonnaise; 4 tablespoons French mustard; 4 tablespoons vinegar; 2 cold boiled onions

From Left-overs made palatable, 1902

Presented as published in 1902. 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

922Calories

8 gProtein

35 gCarbs

84 gFat

Full nutrition (34 nutrients)

Calories922 kcal

Protein7.9 g

Carbohydrates35 g

Fiber7 g

Sugars16 g

Total Fat84 g

Saturated Fat13 g

Monounsaturated Fat20 g

Polyunsaturated Fat49 g

Omega-36.1 g

Cholesterol46 mg

Sodium1417 mg

Potassium619 mg

Calcium119 mg

Iron2 mg

Magnesium66 mg

Phosphorus201 mg

Zinc1.2 mg

Copper0.3 mg

Manganese0.8 mg

Vitamin D0.2 mcg

Vitamin C16 mg

Vitamin A20 mcg

Vitamin E3.9 mg

Vitamin K180 mcg

Vitamin B60.4 mg

Vitamin B120.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate55 mcg

Choline58 mg

Caffeine0 mg

Water398 g

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 27. The excerpt below is the record exactly as published.

SAUCE ROBERT 8 tablespoons oil mayonnaise 4 tablespoons French mustard 4 tablespoons vinegar 2 cold boiled onions

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