Estimated Nutrition (whole recipe, rough)
95
Calories
7g
Protein
6g
Fat
3g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup White Sauce I
- ⅓ cup Mayonnaise
- ½ shallot, finely chopped
- ½ teaspoon vinegar
- ───────┬─────────────────────────────────
- Capers │½ tablespoon each, finely chopped
- Pickles│
- Olives │
- Parsley│
- ───────┴─────────────────────────────────
Directions
1
To white sauce add remaining ingredients. Stir constantly until mixture is thoroughly heated, but do not let it come to the boiling-point. Served with boiled, steamed, or fried fish.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg