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Brawn Sauce
From Cassell's dictionary of cookery, 1892
Serves 2
Ensure the sauce is smooth and of a nice rich golden color.
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
18Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (29 nutrients)
Calories18 kcal
Protein0.1 g
Carbohydrates4.3 g
Fiber0.1 g
Sugars4.2 g
Total Fat0.1 g
Saturated Fat0.2 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.6 g
Omega-30.2 g
Sodium30 mg
Potassium4.2 mg
Calcium1.7 mg
Iron0 mg
Magnesium1.3 mg
Phosphorus2.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Water2.3 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 255. The excerpt below is the record exactly as published.
Brawn Sauce. — Mix nicely together two tea-spoonfuls of moist sugar, one of mustard, and one of the best Lucc-a oil. ■^^^l6n quite smooth, add more vinegar
Cook this with the app: pantry check, scaling, and the assistant.