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Indian Sauce
From Cassell's dictionary of cookery, 1892
Serves 1
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
188Calories
4 gProtein
39 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories188 kcal
Protein4.5 g
Carbohydrates39 g
Fiber7.1 g
Sugars29 g
Total Fat1.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0.3 mg
Sodium1501 mg
Potassium939 mg
Calcium79 mg
Iron3.8 mg
Magnesium71 mg
Phosphorus95 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A1.3 mcg
Vitamin E1.5 mg
Vitamin K6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate6.9 mcg
Choline4.7 mg
Caffeine0 mg
Water222 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 745. The excerpt below is the record exactly as published.
Indian Sauce. — Boil together for five minutes, in a small quantity of stock, a tea- spoonful of anchovy sauce, a bit of glaze the size of a walnut, a table-spoonful of curry- paste, and a pinch of cayenne. Mix with the above half a pint of tomato pulp
Cook this with the app: pantry check, scaling, and the assistant.