Brown Sauce
From Fish cookery, 1948
Presented as published in 1948. 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
614Calories
17 gProtein
58 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories614 kcal
Protein17 g
Carbohydrates58 g
Fiber4.2 g
Sugars17 g
Total Fat35 g
Saturated Fat9.9 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.6 g
Cholesterol43 mg
Sodium1891 mg
Potassium947 mg
Calcium75 mg
Iron3.1 mg
Magnesium49 mg
Phosphorus223 mg
Zinc1.3 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D1.4 mcg
Vitamin C16 mg
Vitamin A506 mcg
Vitamin E1.4 mg
Vitamin K9.5 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)10 mg
Folate109 mcg
Choline93 mg
Caffeine0 mg
Water626 g
As published
This recipe was extracted from Fish cookery (1948) by Great Britain. Ministry of Food, page 8. The excerpt below is the record exactly as published.
1 level teaspoon salt 2 oz. finely chopped onion + level teaspoon pepper 1 level tablespoon chopped parsley 4 oz. melted dripping or other fat 2 level teaspoons mixed dried herbs 2 teaspoons vinegar Mix the bread, onion, parsley, herbs and seasoning together. Add the melted fat and vinegar and mix well. Use to stuff herrings before baking. Brown Sauce 1 onion gpint water or stock 1 small carrot $level teaspoon salt 1 oz. cooking fat or dripping Pepper to taste 3 level tablespoons flour Gravy browning, if necessary
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