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Grill Sauce
From A year's cookery, 1880
Serves 4
This sauce can accompany the devilled legs.
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
12Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories12 kcal
Protein0.2 g
Carbohydrates2 g
Fiber0.5 g
Sugars0.9 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium98 mg
Potassium36 mg
Calcium6 mg
Iron0.1 mg
Magnesium2.3 mg
Phosphorus6.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.9 mcg
Choline1.5 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 25. The excerpt below is the record exactly as published.
grill sauce in a tureen may accompany them. This may be made as follows : — Chop four shallots or young onions finely, and boil them in half a gill of vinegar for five minutes. Put with them an equal quantity of the gravy preserved from the pheasant, and add a pinch of cayenne, half a tea-spoonful of essence of anchovy, and a table-spoonful of sherry
Cook this with the app: pantry check, scaling, and the assistant.