pescatariangluten-freenut-freeegg-freesoy-free
Admiral's Sauce
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for a pint of sauce.
Presented as published in 1892. 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
540Calories
2 gProtein
6 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories540 kcal
Protein2.1 g
Carbohydrates6 g
Fiber2.9 g
Sugars1 g
Total Fat59 g
Saturated Fat36 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.3 g
Omega-30.2 g
Cholesterol157 mg
Sodium1736 mg
Potassium123 mg
Calcium66 mg
Iron0.7 mg
Magnesium14 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A493 mcg
Vitamin E1.9 mg
Vitamin K12 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate7.2 mcg
Choline18 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 120. The excerpt below is the record exactly as published.
Admiral's Sauce. — Make a pint of good melted butter, and put into it one tea-spoonful of chopped capers, three or four eschalots, chopped, four pounded anchovies, and a little thin lemon-rind. Let all simmer gently; add pepper, salt, and the juice of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.