Barbecue Sauce
From A lady of good taste, 1954
Store sealed in mason jars in the refrigerator.
Presented as published in 1954. 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
779Calories
12 gProtein
181 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories779 kcal
Protein12 g
Carbohydrates181 g
Fiber16 g
Sugars134 g
Total Fat4.2 g
Saturated Fat0.9 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium15228 mg
Potassium2343 mg
Calcium306 mg
Iron14 mg
Magnesium144 mg
Phosphorus278 mg
Zinc1.8 mg
Copper0.8 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C71 mg
Vitamin A15 mcg
Vitamin E0.3 mg
Vitamin K2.2 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate68 mcg
Choline23 mg
Caffeine0 mg
Water1651 g
As published
This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 15. The excerpt below is the record exactly as published.
barbecue sauce on the chicken with the leafy end of a stalk of celery. Turn the chickens frequently and let them scorch a bit. eon Barbecue Sauce 2 cups sautéed onions l4 teaspoon cayenne pepper 6 buds garlic, minced 2 cups canned tomatoes 2 tablespoons salt 3 tablespoons Worcestershire 2 cups herb vinegar sauce 1 teaspoon ginger Y% cup sugar caramelized 1 teaspoon nutmeg 1 quart water 1 teaspoon allspice 2 tablespoons sugar 1 teaspoon celery seed
Cook this with the app: pantry check, scaling, and the assistant.