Creole Sauce
From Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ..., 1885
Presented as published in 1885. 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
229Calories
2 gProtein
61 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories229 kcal
Protein1.9 g
Carbohydrates61 g
Fiber3.2 g
Sugars51 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium525 mg
Potassium290 mg
Calcium37 mg
Iron0.9 mg
Magnesium17 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C55 mg
Vitamin A14 mcg
Vitamin E0.9 mg
Vitamin K1.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate16 mcg
Choline11 mg
Caffeine0 mg
Water128 g
As published
This recipe was extracted from Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ... (1885) by Henry H. Soule , Seneca, page 25. The excerpt below is the record exactly as published.
Creole Sauce. The juice of a lemon,- three tablespoonfuls of sugar, ditto of tomato catsup, one teaspoonful of mustard
Cook this with the app: pantry check, scaling, and the assistant.