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Devil Sauce (Francatelli's Recipe)
From Cassell's dictionary of cookery, 1892
Serves 1
Suitable for all kinds of broiled meat; adjust cayenne pepper for desired heat.
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
451Calories
13 gProtein
73 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories451 kcal
Protein13 g
Carbohydrates73 g
Fiber5 g
Sugars7.6 g
Total Fat13 g
Saturated Fat5.3 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol11 mg
Sodium4747 mg
Potassium607 mg
Calcium164 mg
Iron2.9 mg
Magnesium54 mg
Phosphorus254 mg
Zinc1.5 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C8.9 mg
Vitamin A35 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.7 mg
Folate60 mcg
Choline11 mg
Caffeine0 mg
Water91 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 59. The excerpt below is the record exactly as published.
three shallots fine, and place them in a small stewpan with two table-spoonfuls of French vinegar and a pinch of cayenne pepper ; boil these together for three minutes ; then add half a pint of thin, strong, brown gravy and a table-spoonful of tomato sauce
Cook this with the app: pantry check, scaling, and the assistant.