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Clear Brown Sauce
From Miss Cameron's cookery book, 1898
Serves 4
This sauce is very nice and more digestible than sauces made with butter.
Presented as published in 1898. 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
70Calories
4 gProtein
11 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories70 kcal
Protein4.3 g
Carbohydrates11 g
Fiber1.8 g
Sugars2.6 g
Total Fat1.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol3.5 mg
Sodium2939 mg
Potassium264 mg
Calcium36 mg
Iron1 mg
Magnesium22 mg
Phosphorus57 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C9.9 mg
Vitamin A2.9 mcg
Vitamin E0.1 mg
Vitamin K10 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate13 mcg
Choline14 mg
Caffeine0 mg
Water137 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 38. The excerpt below is the record exactly as published.
Clear Brown Sauce (for Steaks, etc.) One pint of clear stock, lj teaspoonful of cornflour, a few drops of liquid carmine, a few drops of browning, salt and pepper to taste, a tiny squeeze of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.