Cajun/Creolevegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Creole Sauce
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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
180Calories
2 gProtein
48 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories180 kcal
Protein1.9 g
Carbohydrates48 g
Fiber3.2 g
Sugars38 g
Total Fat0.5 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
Water129 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 157. The excerpt below is the record exactly as published.
Creole Sauce Juice of one lemon, one teaspoon mustard, three table- spoons powdered sugar, three tablespoons tomato catsup
Cook this with the app: pantry check, scaling, and the assistant.