Tomato Bearnaise Sauce a la Karin

Name: Tomato Bearnaise Sauce a la Karin
Ingredients: Break yolks of four eggs; the juice of a half lemon; a teaspoon of onion juice; cayenne pepper; salt; one cup of thick tomato puree

From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924

Used for salads and cold egg or fish dishes.

Presented as published in 1924. 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

314Calories

14 gProtein

23 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories314 kcal

Protein14 g

Carbohydrates23 g

Fiber4.2 g

Sugars11 g

Total Fat19 g

Saturated Fat6.5 g

Monounsaturated Fat8 g

Polyunsaturated Fat2.9 g

Omega-30 g

Cholesterol734 mg

Sodium92 mg

Potassium970 mg

Calcium127 mg

Iron4.4 mg

Magnesium46 mg

Phosphorus339 mg

Zinc2 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D3.7 mcg

Vitamin C41 mg

Vitamin A259 mcg

Vitamin E1.8 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.1 mg

Folate110 mcg

Choline560 mg

Caffeine0 mg

Water265 g

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 70. The excerpt below is the record exactly as published.

Tomato Bearnaise Sauce a la Karin Sauce bearnaise aux Tomates a la Karin Break yolks of four eggs in a small saucepan, add to it the juice of a half lemon, a teaspoon of onion juice, cayenne pepper, salt, and one cup of thick tomato puree

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