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Gherkin Sauce
From Twentieth century home cook book, 1905
Serves 4
Presented as published in 1905. 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
27Calories
2 gProtein
2 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories27 kcal
Protein1.6 g
Carbohydrates1.7 g
Fiber0.5 g
Sugars0.7 g
Total Fat1.5 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.4 g
Cholesterol5.6 mg
Sodium487 mg
Potassium39 mg
Calcium9.3 mg
Iron0.2 mg
Magnesium4.1 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.4 mg
Vitamin A14 mcg
Vitamin E0.1 mg
Vitamin K18 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate2 mcg
Choline2.4 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 84. The excerpt below is the record exactly as published.
GHERKIN SAUCE. Cut six green gherkins into very thin slices ; place them in a small stew- pan with a little Tarragon vinegar and pepper. Let these simmer briskly for a few minutes on the fire, then add a small quantity of white sauce and a bit of veal
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