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Cold Sauce for Chicken
From Cassell's dictionary of cookery, 1892
Serves 1
Serve with broiled chicken garnished with finely minced pickled gherkins.
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
108Calories
8 gProtein
15 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories108 kcal
Protein8 g
Carbohydrates15 g
Fiber2.9 g
Sugars7.1 g
Total Fat2 g
Saturated Fat0.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.5 g
Cholesterol17 mg
Sodium745 mg
Potassium413 mg
Calcium81 mg
Iron2 mg
Magnesium33 mg
Phosphorus105 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C8 mg
Vitamin A5.1 mcg
Vitamin E0.7 mg
Vitamin K14 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.2 mg
Folate34 mcg
Choline27 mg
Caffeine0 mg
Water87 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1355. The excerpt below is the record exactly as published.
a tea-spoon- ful of vinegar, and then more oil and vine- gar in the same proportion until the sauce is as thick as custard. Taste it, and add a larger proportion of vinegar if liked, but this will make the sauce thinner, which is not de- sirable. Add three shallots finely minced, a tea-spoonful of chopped tarragon and chervil, and five or six drops of the essence of an- chovi
Cook this with the app: pantry check, scaling, and the assistant.