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Governor's Sauce
From The national course in home economics, 1917
Serves 3
Presented as published in 1917. 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
505Calories
7 gProtein
126 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories505 kcal
Protein7.2 g
Carbohydrates126 g
Fiber14 g
Sugars91 g
Total Fat1.8 g
Saturated Fat0.6 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium394 mg
Potassium1092 mg
Calcium291 mg
Iron4 mg
Magnesium104 mg
Phosphorus159 mg
Zinc1.5 mg
Copper0.5 mg
Manganese3.8 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A8.6 mcg
Vitamin E0.4 mg
Vitamin K45 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate108 mcg
Choline29 mg
Caffeine0 mg
Water346 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 278. The excerpt below is the record exactly as published.
GOVERNOR'S SAUCE. Slice one peck of green tomatoes, sprinkle heavily with salt and let them stand over night. Drain well in the morning; cover them with vinegar; simmer them with six large onions, three red peppers, one teaspoonful each of ginger, pepper, a pinch of red pepper, a teaspoonful of mustard, a cupful of brown sugar, and a cupful of grated horseradish
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