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Brown Sauce
From Cassell's dictionary of cookery, 1892
Serves 1
When brown sauce is not available, it can be made by mixing equal proportions of butter and flour over a gentle fire, stirring until slightly browned, then moistening with boiling stock or water.
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
517Calories
15 gProtein
46 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories517 kcal
Protein15 g
Carbohydrates46 g
Fiber7.4 g
Sugars25 g
Total Fat27 g
Saturated Fat2.4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol0 mg
Sodium1198 mg
Potassium623 mg
Calcium102 mg
Iron4.9 mg
Magnesium77 mg
Phosphorus188 mg
Zinc2.1 mg
Copper0.8 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A11 mcg
Vitamin E0 mg
Vitamin K4.1 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.5 mg
Folate64 mcg
Choline3 mg
Caffeine0 mg
Water162 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1261. The excerpt below is the record exactly as published.
a blade of mace and six or eight peppercorns. Stir these over a gentle fii-e until they are slightly browned, then add very gradually four table-spoonfuls of vinegar, three table-spoonfuls of port, a lump of sugar, and a quarter of a pint of good brown sauce
Cook this with the app: pantry check, scaling, and the assistant.