MepMsto2jhelian Sauce
From Catherine Owen's new cook book .., 1885
This sauce is designed for serving with deviled meats.
Presented as published in 1885. 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
311Calories
10 gProtein
65 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories311 kcal
Protein9.6 g
Carbohydrates65 g
Fiber7.2 g
Sugars41 g
Total Fat2.4 g
Saturated Fat0.6 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.4 g
Cholesterol4.7 mg
Sodium489 mg
Potassium987 mg
Calcium95 mg
Iron3.6 mg
Magnesium57 mg
Phosphorus171 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A5.7 mcg
Vitamin E0.1 mg
Vitamin K1.7 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate71 mcg
Choline34 mg
Caffeine0 mg
Water342 g
As published
This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 45. The excerpt below is the record exactly as published.
MepMsto2jhelian sauce, which he especially designed for serving with deviled meats. Chop six shallots or small onions, wash and press them in the corner of a clean cloth, put them in a stew-pan with half a wineglass of chili vinegar (pepper sauce), a chopped clove, a tiny bit of garlic, two bay leaves, an ounce of glaze; boil all to- gether ten minutes ; then add four tablespoonfuls of tomato sauce, a little sugar, and ten of broth thickened with roux
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