Governor Sauce
From Magnet cream separator cook book, 1910
If stewed well, it will keep a long time.
Presented as published in 1910. 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
3133Calories
22 gProtein
555 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories3133 kcal
Protein22 g
Carbohydrates555 g
Fiber42 g
Sugars445 g
Total Fat5.7 g
Saturated Fat1.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat1.2 g
Omega-30.2 g
Cholesterol0 mg
Sodium112067 mg
Potassium2920 mg
Calcium739 mg
Iron13 mg
Magnesium277 mg
Phosphorus453 mg
Zinc3.1 mg
Copper1.9 mg
Manganese14 mg
Vitamin D0 mcg
Vitamin C95 mg
Vitamin A65 mcg
Vitamin E1.7 mg
Vitamin K180 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.8 mg
Folate199 mcg
Choline77 mg
Caffeine0 mg
Water927 g
As published
This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 18. The excerpt below is the record exactly as published.
GOVERNOR SAUCE. Slice 1 peck of green tomatoes and six large onions and four green peppers. Put in a crock and sprinkle one cup of salt and let them remain over night. In the morning drain them dry, put in a kettle and cover with vinegar. Add two cups of sugar, a cup of pickling spice
Cook this with the app: pantry check, scaling, and the assistant.