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Vincent Sauce
From A guide to modern cookery, 1909
Serves 8
Presented as published in 1909. 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
465Calories
8 gProtein
3 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories465 kcal
Protein7.6 g
Carbohydrates3.1 g
Fiber0.6 g
Sugars1.1 g
Total Fat47 g
Saturated Fat8.1 g
Monounsaturated Fat11 g
Polyunsaturated Fat25 g
Omega-32.9 g
Cholesterol210 mg
Sodium447 mg
Potassium196 mg
Calcium62 mg
Iron2.1 mg
Magnesium19 mg
Phosphorus111 mg
Zinc0.8 mg
Copper0 mg
Manganese0.2 mg
Vitamin D1.2 mcg
Vitamin C17 mg
Vitamin A168 mcg
Vitamin E2.5 mg
Vitamin K248 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate60 mcg
Choline169 mg
Caffeine0 mg
Water74 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 35. The excerpt below is the record exactly as published.
VINCENT SAUCE Prepare and carefully wash the following herbs :—One oz. each of parsley, chervil, tarragon, chives, sorrel-leaves, and fresh pimpernel, two oz. of water-cress and two oz. of spinach. Put all these herbs into a copper bow! containing salted, boiling water. Boil for two minutes only; then drain the herbs in a sieve and immerse them in a basin of fresh water. When they are cold they are once more drained until quite dry; then they must be finely pounded with the yolks of eight hard-boiled eggs. Rub the purée thus obtained through a sieve first, then through tammy, add one pint of very stiff Mayonnaise to it and finish the sauce with a dessertspoonful of Worcestershire sauce
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