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Cameline Sauce
From Soyer's standard cookery, 1912
Serves 2
Keeps for a week in a covered vessel, good with roast joint.
Presented as published in 1912. 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
85Calories
2 gProtein
16 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories85 kcal
Protein2.1 g
Carbohydrates16 g
Fiber2.2 g
Sugars1.8 g
Total Fat2.1 g
Saturated Fat0.9 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium79 mg
Potassium103 mg
Calcium117 mg
Iron3 mg
Magnesium21 mg
Phosphorus32 mg
Zinc0.4 mg
Copper0.1 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A1.6 mcg
Vitamin E0.2 mg
Vitamin K3.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate3 mcg
Choline2.6 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 47. The excerpt below is the record exactly as published.
Cameline Sauce. Toast lightly some slices of bread and let them simmer over the fire in an enameled saucepan with as much red wine and vinegar in equal parts as they will absorb. Season with mixed spices
Cook this with the app: pantry check, scaling, and the assistant.