Cajun/Creolegluten-freenut-freeegg-freesoy-freefish-freeshellfish-free

Creole Sauce

Name: Creole Sauce
Yield: 1 servings
Cuisine: Cajun/Creole
Ingredients: Two tablespoons of chopped onion; 2 tablespoons of green pepper chopped fine; 2 tablespoons of butter; 2 tomatoes; ^ cup of sliced mushrooms; 6 stoned olives; 1 1-3 cups of brown sauce; salt and pepper; Use sherry wine for seasoning.

From Kentucky receipt book, 1903

Serves 1

Presented as published in 1903. 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

828Calories

38 gProtein

30 gCarbs

82 gFat

Full nutrition (33 nutrients)

Calories828 kcal

Protein38 g

Carbohydrates30 g

Fiber9.3 g

Sugars1 g

Total Fat82 g

Saturated Fat1.4 g

Monounsaturated Fat7.6 g

Polyunsaturated Fat0.9 g

Cholesterol63 mg

Sodium4235 mg

Potassium1319 mg

Calcium208 mg

Iron7.9 mg

Magnesium84 mg

Phosphorus431 mg

Zinc4.5 mg

Copper0.9 mg

Manganese0.6 mg

Vitamin D0.1 mcg

Vitamin C87 mg

Vitamin A26 mcg

Vitamin E2.5 mg

Vitamin K2.1 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.8 mg

Niacin (B3)9.6 mg

Folate133 mcg

Choline16 mg

Caffeine0 mg

Water388 g

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 59. The excerpt below is the record exactly as published.

Creole Sauce. Two tablespoons of chopped onion, 2 tablespoons of green pepper chopped fine, 2 tablespoons of butter, 2 tomatoes, ^ cup of sliced mushrooms, 6 stoned olives, 1 1-3 cups of brown sauce, salt and pepper. Use sherry wine for seasoning.

Cook this with the app: pantry check, scaling, and the assistant.