Tahini Sauce
From Shallowford cookery, 1951
Presented as published in 1951. 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
197Calories
5 gProtein
10 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories197 kcal
Protein4.6 g
Carbohydrates9.8 g
Fiber4.4 g
Sugars0 g
Total Fat17 g
Saturated Fat2.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2571 mg
Potassium162 mg
Calcium138 mg
Iron4.2 mg
Magnesium1.8 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water180 g
As published
This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 2. The excerpt below is the record exactly as published.
Tahini Sauce Tehini is an exotic oil groung sesame seeds. You will find upon purchasing a can of tahini that the oil has separated from the liquid. Make sure it is thoroughly blended before measuring. Put in blender if possible. 4 tablespoons tahini 3/4 cup water 1% lemons squeezed 1 teaspoon salt 1 clove garlic
Cook this with the app: pantry check, scaling, and the assistant.