Brown Sauce

Name: Brown Sauce
Ingredients: 4 cup fat; 4 cups brown stock; 4 cup flour; 1 teaspoon sait; % teaspoon of cayenne; 4+ teaspoon Worcestershire sauce; 14 cups water; 2 bouillon cubes

From Foods that will win the war, 1918

Presented as published in 1918. 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

1979Calories

73 gProtein

404 gCarbs

8 gFat

Full nutrition (33 nutrients)

Calories1979 kcal

Protein73 g

Carbohydrates404 g

Fiber0.3 g

Sugars7.3 g

Total Fat8.5 g

Saturated Fat0.4 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium4591 mg

Potassium2658 mg

Calcium296 mg

Iron32 mg

Magnesium238 mg

Phosphorus851 mg

Zinc5.3 mg

Copper1.6 mg

Manganese3.8 mg

Vitamin D0 mcg

Vitamin C3.6 mg

Vitamin A25 mcg

Vitamin E0.4 mg

Vitamin K2.1 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)5 mg

Riboflavin (B2)3.1 mg

Niacin (B3)42 mg

Folate824 mcg

Choline47 mg

Caffeine0 mg

Water4282 g

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 38. The excerpt below is the record exactly as published.

BROWN SAUCE 4 cup fat 4 cups brown stock, or 4 cup flour 14 cups water and 2 bouillon 1 teaspoon sait cubes % teaspoon of cayenne 4+ teaspoon Worcestershire sauce

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