Barbecue Sauce for Lamb
From Favorite recipes (St. Luke's Mission, Durham, 1956), 1956
Presented as published in 1956. 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
39Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories39 kcal
Protein0.8 g
Carbohydrates3.6 g
Fiber0.6 g
Sugars0.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2339 mg
Potassium19 mg
Calcium17 mg
Iron0.2 mg
Magnesium4.4 mg
Phosphorus6.6 mg
Zinc0 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0.1 mg
Caffeine0 mg
Water238 g
As published
This recipe was extracted from Favorite recipes (St. Luke's Mission, Durham, 1956) (1956) by Saint Luke's Episcopal Church (Durham, N.C.). Woman's Auxiliary, page 6. The excerpt below is the record exactly as published.
Barbecue Sauce for Lamb. 2 crushed cloves of garlic ifh teaspoon black pepper 1/2 cup vinegar 1 teaspoon salt 1/2 cup water
Cook this with the app: pantry check, scaling, and the assistant.