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Italian Sauce
From The new practical housekeeping, 1890
Serves 1
Nice with fried trout or other fish.
Presented as published in 1890. 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
535Calories
28 gProtein
23 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories535 kcal
Protein28 g
Carbohydrates23 g
Fiber6 g
Sugars3.3 g
Total Fat38 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium4738 mg
Potassium1246 mg
Calcium121 mg
Iron5.3 mg
Magnesium86 mg
Phosphorus329 mg
Zinc3.5 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C149 mg
Vitamin A247 mcg
Vitamin E1.1 mg
Vitamin K821 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.9 mg
Folate187 mcg
Choline13 mg
Caffeine0 mg
Water262 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 94. The excerpt below is the record exactly as published.
Italian Sauce. — One cup brown sauce (roast meat gravy, strained and skimmed), one teaspoon minced onion, two each of minced mushrooms and parslev, juice of one lemon, cayenne and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.