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Virginia Sauce
From Atlanta women's club cook book, 1921
Serves 4
This recipe is a famous one in Virginia.
Presented as published in 1921. 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
378Calories
1 gProtein
1 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories378 kcal
Protein0.6 g
Carbohydrates0.8 g
Fiber0.1 g
Sugars0.7 g
Total Fat41 g
Saturated Fat6.5 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat25 g
Omega-32.9 g
Cholesterol23 mg
Sodium414 mg
Potassium22 mg
Calcium8 mg
Iron0.1 mg
Magnesium1.2 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.2 mg
Vitamin A9.5 mcg
Vitamin E1.8 mg
Vitamin K91 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.4 mcg
Choline19 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 83. The excerpt below is the record exactly as published.
VIRGINIA SAUCE. 1 cup. mayonnaise. 2 tbls. mixed chow-chow pickle. 1 t-spoon tomato catsup.
Cook this with the app: pantry check, scaling, and the assistant.