Bovril Sauce
From The exhibition cookery book, 1900
Suitable for grills, roasts, stews, entrees, etc.
Presented as published in 1900. 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
123Calories
5 gProtein
13 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories123 kcal
Protein5.3 g
Carbohydrates13 g
Fiber0.1 g
Sugars11 g
Total Fat5.9 g
Saturated Fat2.3 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol185 mg
Sodium4013 mg
Potassium150 mg
Calcium41 mg
Iron0.7 mg
Magnesium14 mg
Phosphorus119 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C6.7 mg
Vitamin A69 mcg
Vitamin E1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate34 mcg
Choline159 mg
Caffeine0 mg
Water272 g
As published
This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 55. The excerpt below is the record exactly as published.
BOVRIL SAUCE (for Grills, Roasts, Stews, Entrees, &c.). Beat the yolk of an egg thoroughly, and stir into it a full tablespoonful of Bovril, 5 a tablespoonful of lemon juice, i a tablespoonful of mushroom ketchup, a teaspoonful of moist sugar, J a pint of water, salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.