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Mandram Sauce
From The household cook book, 1902
Serves 4
Very good with any roast meat.
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
19Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories19 kcal
Protein0.5 g
Carbohydrates4.3 g
Fiber0.4 g
Sugars1.2 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium48 mg
Potassium131 mg
Calcium13 mg
Iron0.1 mg
Magnesium7.7 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K12 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate7.4 mcg
Choline2.1 mg
Caffeine0 mg
Water94 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 75. The excerpt below is the record exactly as published.
MANDRAM SAUCE — Take cucumbers, pare them, and chop in small pieces; take half the quantity of young onions and cut them fine; add the juice of a lemon and a dessert-spoon of vinegar
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