Sauce Vert
From The Dudley book of cookery and household recipes, 1909
The onion and curry are only put in in very small quantities to bring out the delicate flavour of the chervil.
Presented as published in 1909. 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
135Calories
3 gProtein
18 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories135 kcal
Protein2.6 g
Carbohydrates18 g
Fiber2.6 g
Sugars8.7 g
Total Fat6.6 g
Saturated Fat4.1 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.3 g
Cholesterol22 mg
Sodium8.3 mg
Potassium262 mg
Calcium64 mg
Iron0.3 mg
Magnesium18 mg
Phosphorus70 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C11 mg
Vitamin A55 mcg
Vitamin E0.2 mg
Vitamin K1.2 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline14 mg
Caffeine0 mg
Water152 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 16. The excerpt below is the record exactly as published.
SAUCE VERT Make a good mayonnaise sauce. Add to it two tablespoonsful of stiffly whipped cream. Then chop a small onion and pass through a fine sieve a small piece of curry paste. Blanch a good handful of chervil
Cook this with the app: pantry check, scaling, and the assistant.