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Walnut Sauce
From The Landmarks club cook book, 1903
Serves 6
Presented as published in 1903. 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
298Calories
8 gProtein
9 gCarbs
25 gFat
Full nutrition (26 nutrients)
Calories298 kcal
Protein8.1 g
Carbohydrates9.2 g
Fiber3.5 g
Sugars0.3 g
Total Fat25 g
Saturated Fat2.1 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat13 g
Omega-30 g
Sodium24 mg
Potassium249 mg
Calcium83 mg
Iron1.4 mg
Magnesium85 mg
Phosphorus188 mg
Zinc1.2 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin C0.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.3 mg
Water3.9 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 58. The excerpt below is the record exactly as published.
WALNUT SAUCE. Take a cup of walnuts, same of almonds well pounded in a mortar, add a slice of bread soaked in vinegar, one tooth of garlic; when well pounded, add salt; fry in oil
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