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Garlic Sauce
From The thorough good cook, 1895
Serves 2
Presented as published in 1895. 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
551Calories
20 gProtein
60 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories551 kcal
Protein20 g
Carbohydrates60 g
Fiber12 g
Sugars3.7 g
Total Fat29 g
Saturated Fat2.2 g
Monounsaturated Fat18 g
Polyunsaturated Fat7 g
Omega-30 g
Cholesterol0 mg
Sodium9.6 mg
Potassium1053 mg
Calcium171 mg
Iron3.3 mg
Magnesium188 mg
Phosphorus358 mg
Zinc2.2 mg
Copper0.7 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C37 mg
Vitamin A0 mcg
Vitamin E15 mg
Vitamin K3 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.6 mg
Folate47 mcg
Choline48 mg
Caffeine0 mg
Water169 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 182. The excerpt below is the record exactly as published.
three or four heads of garlic, together with a few pistachio nuts and four or five blanched almonds : then add two boiled potatoes — or, if you do not like potatoes, soaked bread will do : pound all well together, adding a little salt and pepper, stir vigorously all the ingredients, and the while pour in some olive oil and vinegar
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