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Oriental Sauce
From A guide to modern cookery, 1909
Serves 2
Serve this sauce in the same way as American Sauce.
Presented as published in 1909. 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
517Calories
8 gProtein
57 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories517 kcal
Protein8.4 g
Carbohydrates57 g
Fiber6.6 g
Sugars36 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol80 mg
Sodium3674 mg
Potassium1087 mg
Calcium103 mg
Iron2.2 mg
Magnesium38 mg
Phosphorus187 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A93 mcg
Vitamin E5.3 mg
Vitamin K16 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.4 mg
Folate25 mcg
Choline37 mg
Caffeine0 mg
Water231 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 30. The excerpt below is the record exactly as published.
ORIENTAL SAUCE Take one pint of American sauce, season with curry, and reduce to a third. Then add, away from the fire, one-quarter pint of cream
Cook this with the app: pantry check, scaling, and the assistant.