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Cockle Sauce
From Cassell's dictionary of cookery, 1892
Serves 10
Sufficient for four pounds of fish.
Presented as published in 1892. 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
608Calories
51 gProtein
18 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories608 kcal
Protein51 g
Carbohydrates18 g
Fiber0 g
Sugars0.1 g
Total Fat38 g
Saturated Fat22 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol93 mg
Sodium4.8 mg
Potassium12 mg
Calcium124 mg
Iron61 mg
Magnesium1.1 mg
Phosphorus11 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A295 mcg
Vitamin E1 mg
Vitamin K3 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.8 mg
Niacin (B3)12 mg
Folate1.6 mcg
Choline8.2 mg
Caffeine0 mg
Water307 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 383. The excerpt below is the record exactly as published.
Cockle Sauce. — Prepare a gallon o£ cockles as for boiling {see the previous recipe). Set them on the fire, and when the shells open, strain the liquid from them, throw the shells away, and strain the liquid tluough muslin, to clear it from sand. Stir in a pint of good melted butter, and add a table-spoonful of vinegar, or the juice of a lemon, and half a tea-spoonful of white pepper
Cook this with the app: pantry check, scaling, and the assistant.