Gherkin Sauce
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Adjust simmering time based on preference for acidity.
Presented as published in 1880. 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
53Calories
1 gProtein
7 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories53 kcal
Protein1 g
Carbohydrates6.9 g
Fiber3.4 g
Sugars2.6 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium2866 mg
Potassium88 mg
Calcium17 mg
Iron1.2 mg
Magnesium15 mg
Phosphorus42 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C2.4 mg
Vitamin A24 mcg
Vitamin E0.2 mg
Vitamin K115 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.8 mcg
Choline8.8 mg
Caffeine0 mg
Water336 g
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 89. The excerpt below is the record exactly as published.
a little vinegar, which vinegar is allowed to evaporate before the sauce is added. A receipt for making sauce piquant will be found under the heading of Capers. Another form of usinggherkins is to make gher- kin sauce. This is made by cutting up some gherkins into very thin slices, boiling them in a stewpan with a little vinegar and a little pepper
Cook this with the app: pantry check, scaling, and the assistant.