gluten-freedairy-freenut-freeegg-freesoy-free
Brown Sauce
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Presented as published in 1913. 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
577Calories
30 gProtein
30 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories577 kcal
Protein30 g
Carbohydrates30 g
Fiber6.7 g
Sugars7.7 g
Total Fat38 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol4.2 mg
Sodium2814 mg
Potassium1325 mg
Calcium120 mg
Iron4.4 mg
Magnesium83 mg
Phosphorus359 mg
Zinc3.5 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0.1 mcg
Vitamin C122 mg
Vitamin A14 mcg
Vitamin E1.2 mg
Vitamin K4 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate132 mcg
Choline22 mg
Caffeine0 mg
Water350 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 16. The excerpt below is the record exactly as published.
Brown Sauce. To a cup of brown sauce add Yi cup of stewed tomatoes, one or two fresh or dried mushrooms (the latter soaked in water) chopped fine, a bay leaf, a teaspoon of anchovy paste, 3 or 4 tiny red peppers chopped fine and half a slice of onion
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