Swedish Sauce
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
1616Calories
3 gProtein
6 gCarbs
176 gFat
Full nutrition (34 nutrients)
Calories1616 kcal
Protein3.1 g
Carbohydrates5.8 g
Fiber1 g
Sugars3.7 g
Total Fat176 g
Saturated Fat32 g
Monounsaturated Fat39 g
Polyunsaturated Fat99 g
Omega-312 g
Cholesterol123 mg
Sodium1534 mg
Potassium146 mg
Calcium52 mg
Iron0.6 mg
Magnesium12 mg
Phosphorus72 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C7.5 mg
Vitamin A35 mcg
Vitamin E7.2 mg
Vitamin K361 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate28 mcg
Choline77 mg
Caffeine0 mg
Water90 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 48. The excerpt below is the record exactly as published.
SWEDISH SAUCE. Sauce Suecloise. 2 tablespoonsful double cream. 2 tablespoonsful finely grated horseradish. ^ pint thick Mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.