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Grill Sauce for Devilled Legs
From A year's cookery, 1880
Serves 4
This sauce can accompany 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
17Calories
2 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories17 kcal
Protein1.6 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.1 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol5 mg
Sodium48 mg
Potassium22 mg
Calcium3.4 mg
Iron0.1 mg
Magnesium2.2 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A3.4 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0.5 mcg
Choline0.7 mg
Caffeine0 mg
Water22 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.
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.