Tomato Mayonnaise Sauce a la Blanche

Name: Tomato Mayonnaise Sauce a la Blanche
Ingredients: one large tablespoon of butter; one tablespoon of flour; one cup of tomato juice; one teaspoon of onion juice; one cup of mayonnaise dressing

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

Color with orange and red coloring for perfect shade.

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

1724Calories

3 gProtein

16 gCarbs

199 gFat

Full nutrition (34 nutrients)

Calories1724 kcal

Protein3 g

Carbohydrates16 g

Fiber1.1 g

Sugars7.3 g

Total Fat199 g

Saturated Fat26 g

Monounsaturated Fat43 g

Polyunsaturated Fat109 g

Omega-30 g

Cholesterol31 mg

Sodium1791 mg

Potassium588 mg

Calcium46 mg

Iron2 mg

Magnesium32 mg

Phosphorus119 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C173 mg

Vitamin A57 mcg

Vitamin E29 mg

Vitamin K65 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.2 mg

Folate63 mcg

Choline19 mg

Caffeine0 mg

Water292 g

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 67. The excerpt below is the record exactly as published.

Tomato Mayonnaise Sauce a la Blanche Sauce Mayonnaise de Tomates a la Blanche One large tablespoon of butter, one tablespoon of flour, one cup of tomato juice, one teaspoon of onion juice, cayenne pepper and salt, and one cup of mayonnaise dressing

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