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India Sauce
From Harper's cook book encyclopædia, 1902
Serves 1
Presented as published in 1902. 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
485Calories
11 gProtein
32 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories485 kcal
Protein11 g
Carbohydrates32 g
Fiber3.9 g
Sugars10 g
Total Fat35 g
Saturated Fat8.6 g
Monounsaturated Fat15 g
Polyunsaturated Fat10 g
Omega-30 g
Cholesterol15 mg
Sodium936 mg
Potassium443 mg
Calcium309 mg
Iron2.4 mg
Magnesium50 mg
Phosphorus262 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D3 mcg
Vitamin C1.8 mg
Vitamin A325 mcg
Vitamin E2.5 mg
Vitamin K9 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.7 mg
Folate31 mcg
Choline40 mg
Caffeine0 mg
Water173 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 386. The excerpt below is the record exactly as published.
India Sauce SAUCES Mayonnaise Sauce sauce very mild, use equal parts of bread-crumbs and the scraped root. Serve in a boat. Time, twenty min- utes. Water may be used instead of the gravy. India Sauce (for fish). — Make half a pint of white sauce, add a table- spoonful of curry powder and some pickles, chopped small, with a little of the vinegar
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