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Czarina Sauce
From Cookery and housekeeping, 1882
Serves 2
Presented as published in 1882. 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
498Calories
17 gProtein
74 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories498 kcal
Protein17 g
Carbohydrates74 g
Fiber11 g
Sugars51 g
Total Fat25 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol16 mg
Sodium2626 mg
Potassium1059 mg
Calcium132 mg
Iron2.5 mg
Magnesium63 mg
Phosphorus240 mg
Zinc1.9 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C86 mg
Vitamin A13 mcg
Vitamin E0.3 mg
Vitamin K58 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4 mg
Folate54 mcg
Choline16 mg
Caffeine0 mg
Water224 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 113. The excerpt below is the record exactly as published.
Czarina Sauce. Have a very rich brown sauce, and to this add sultana raisins, gherkins cut to the size of the raisins, and lemon-peel which has been parboiled and also cut to the same size. Season with black pepper, and simmer, stirring in at the last moment enough butter
Cook this with the app: pantry check, scaling, and the assistant.