White Truffle Mayonnaise Sauce a la Ducele

Name: White Truffle Mayonnaise Sauce a la Ducele
Ingredients: a cup of thick Allemande sauce; two tablespoons of finely chopped truffles; one and a half cups of thick, well-seasoned mayonnaise dressing

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

This sauce is used for different cold dishes.

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

2611Calories

4 gProtein

21 gCarbs

286 gFat

Full nutrition (34 nutrients)

Calories2611 kcal

Protein3.9 g

Carbohydrates21 g

Fiber4 g

Sugars15 g

Total Fat286 g

Saturated Fat42 g

Monounsaturated Fat67 g

Polyunsaturated Fat164 g

Omega-30 g

Cholesterol7.8 mg

Sodium1787 mg

Potassium822 mg

Calcium83 mg

Iron3.4 mg

Magnesium47 mg

Phosphorus181 mg

Zinc1.2 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C17 mg

Vitamin A75 mcg

Vitamin E46 mg

Vitamin K97 mcg

Vitamin B60.3 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.5 mg

Folate23 mcg

Choline27 mg

Caffeine2.2 mg

Water304 g

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 69. The excerpt below is the record exactly as published.

White Truffle Mayonnaise Sauce a la Ducele Sauce blanche, Mayonnaise de Truffes a la Ducele Put a cup of thick Allemande sauce in a saucepan on ice, when it is cold add to it two tablespoons of finely chopped truffles and one and a half cups of thick, well-seasoned mayonnaise dressing

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