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Devilled Sauce
From The Swedish, French, American cook book, 1918
Serves 4
Serve with meat or various kinds of fish.
Presented as published in 1918. 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
179Calories
5 gProtein
29 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories179 kcal
Protein5.2 g
Carbohydrates29 g
Fiber1.1 g
Sugars0.2 g
Total Fat4.7 g
Saturated Fat1.6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol1.4 mg
Sodium2344 mg
Potassium135 mg
Calcium65 mg
Iron0.9 mg
Magnesium17 mg
Phosphorus100 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A4.5 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate15 mcg
Choline0.1 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 462. The excerpt below is the record exactly as published.
Devilled Sauce (Sauce a la Diable) Make a brown gravy from butter, flour, and rich beef stock; color with kitchen bouquet, flavor with beef extract and some sherry. Add to two cups sauce one teaspoon mustard, one tea¬ spoon onion juice, one teaspoon Harvey’s sauce, and two tablespoons vinegar
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