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Christopher North's Own Sauce for Many Meats
From Modern cookery, in all its branches, 1884
Serves 1
This sauce can be stored for several days if bottled immediately.
Presented as published in 1884. 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
186Calories
4 gProtein
27 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories186 kcal
Protein3.9 g
Carbohydrates27 g
Fiber7.6 g
Sugars12 g
Total Fat4.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol0 mg
Sodium5138 mg
Potassium821 mg
Calcium54 mg
Iron2.8 mg
Magnesium58 mg
Phosphorus109 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A545 mcg
Vitamin E8.5 mg
Vitamin K22 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.1 mg
Folate35 mcg
Choline19 mg
Caffeine0 mg
Water129 g
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 272. The excerpt below is the record exactly as published.
CHRISTOPHER NORTHS OWN SAUCE FOR MANY MEATS. Throw into a small basin a heaped saltspoonful of good cayenne pepper, in very fine powder and half the quantity of salt ; add a small dessertspoonful of well -refined, pounded, and sifted sugar ; mix these thoroughly ; then pour in a tablespoonful of the strained juice of a fresh lemon, two of Harvey’s sauce, a teaspoonful of the very best mushroom catsup (or of cavice), and three tablespoonsful, or a small wineglassful
Cook this with the app: pantry check, scaling, and the assistant.