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Epicurean Sauce

Name: Epicurean Sauce
Yield: 2 servings
Ingredients: 1/2 pint of walnut ketchup; 1/2 pint of mushroom ditto; 2 tablespoonfuls of port; 1/2 oz. of white pepper; 2 oz. of shalots; 1/2 oz. of cayenne; 1/2 oz. of cloves; 1/2 pint of vinegar

From The century cook book, 1894

Serves 2

An agreeable addition to gravies, hashes, stews, etc.

Presented as published in 1894. 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

370Calories

5 gProtein

88 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories370 kcal

Protein4.8 g

Carbohydrates88 g

Fiber7 g

Sugars58 g

Total Fat2.6 g

Saturated Fat0.6 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol0 mg

Sodium2471 mg

Potassium1000 mg

Calcium123 mg

Iron3.5 mg

Magnesium74 mg

Phosphorus119 mg

Zinc0.9 mg

Copper0.4 mg

Manganese5 mg

Vitamin D0 mcg

Vitamin C18 mg

Vitamin A218 mcg

Vitamin E6.7 mg

Vitamin K24 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.6 mg

Folate34 mcg

Choline41 mg

Caffeine0 mg

Water314 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 47. The excerpt below is the record exactly as published.

Epicurean Sauce. (For Steaks, Chops, Gravies or Fish.) Procure ^ pint of walnut ketchup, ^ pint of mushroom ditto, 2 tablespoonfuls of port, ^ oz. of white pepper, 2 oz. of shalots

Cook this with the app: pantry check, scaling, and the assistant.