Bombay Sauce (No. 1)

Name: Bombay Sauce (No. 1)
Ingredients: Two spoonfuls of Brown Sauce; One spoonful of Curry Powder; Two spoonfuls of Glaze; Two spoonfuls of Tomato Sauce; A little chopped Indian Pickle; A little chopped or grated Ham

From High-class cookery recipes, 1897

Presented as published in 1897. 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

146Calories

5 gProtein

20 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories146 kcal

Protein4.6 g

Carbohydrates20 g

Fiber4.1 g

Sugars14 g

Total Fat5.7 g

Saturated Fat0.1 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0.2 mg

Sodium425 mg

Potassium287 mg

Calcium45 mg

Iron1.7 mg

Magnesium28 mg

Phosphorus69 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C8.1 mg

Vitamin A0.7 mcg

Vitamin E1.5 mg

Vitamin K6 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1 mg

Folate15 mcg

Choline3.9 mg

Caffeine0 mg

Water46 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 44. The excerpt below is the record exactly as published.

Bombay Sauce (No. 1). Ingredients, Two spoonfuls of Brown Sauce. One spoonful of Curry Powder. Two spoonfuls of Glaze. Two spoonfuls of Tomato Sauce. A little chopped Indian Pickle ; and A little chopped or grated Ham

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