Vienna Sauce

Name: Vienna Sauce
Ingredients: two-thirds cup Mayonnaise Dressing; two-thirds tablespoon, each, finely chopped capers; two-thirds tablespoon, each, finely chopped parsley; one-half tablespoon each, finely chopped pickles; one-half tablespoon each, finely chopped olives; one can tomatoes, stewed, strained; cooked until reduced to two tablespoons

From What to Have for Dinner, 1905

Presented as published in 1905. 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

1136Calories

2 gProtein

7 gCarbs

125 gFat

Full nutrition (33 nutrients)

Calories1136 kcal

Protein1.7 g

Carbohydrates7.3 g

Fiber2.2 g

Sugars4.5 g

Total Fat125 g

Saturated Fat17 g

Monounsaturated Fat29 g

Polyunsaturated Fat73 g

Cholesterol0 mg

Sodium1020 mg

Potassium398 mg

Calcium42 mg

Iron1.4 mg

Magnesium22 mg

Phosphorus81 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C28 mg

Vitamin A72 mcg

Vitamin E20 mg

Vitamin K101 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1 mg

Folate28 mcg

Choline12 mg

Caffeine0 mg

Water195 g

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 49. The excerpt below is the record exactly as published.

Vienna Sauce. VIENNA SAUCE. To two-thirds cup Mayonnaise Dressing, add two- thirds tablespoon, each, finely chopped capers, and pars- ley, and one-half tablespoon each, finely chopped pickles and olives; and one can tomatoes, stewed, strained and cooked until reduced to two tablespoons

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