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Hacbee Sauce
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for two or three persons.
Presented as published in 1892. 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
45Calories
5 gProtein
7 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories45 kcal
Protein4.8 g
Carbohydrates7 g
Fiber1.7 g
Sugars3.1 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0.1 mg
Sodium304 mg
Potassium473 mg
Calcium8.5 mg
Iron0.8 mg
Magnesium15 mg
Phosphorus132 mg
Zinc0.8 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D38 mcg
Vitamin C4.7 mg
Vitamin A1.5 mcg
Vitamin E0 mg
Vitamin K5.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.3 mg
Folate26 mcg
Choline26 mg
Caffeine0 mg
Water149 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 665. The excerpt below is the record exactly as published.
Hacbee Sauce. — Mince very finely half a dozen button - mushrooms, already stewed. Mix with them a tea-spoonful of boiled parsley, and two large pickled gherkins, chopped small ; add pepper, salt, and a table-spoonful of lemon- juice. Warm all over the fire for a minute or two, with two table-spoonfuls of good brown gravy
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