Paprica Sauce
From The Dudley book of cookery and household recipes, 1909
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
987Calories
16 gProtein
40 gCarbs
85 gFat
Full nutrition (33 nutrients)
Calories987 kcal
Protein16 g
Carbohydrates40 g
Fiber2.6 g
Sugars6.4 g
Total Fat85 g
Saturated Fat51 g
Monounsaturated Fat18 g
Polyunsaturated Fat0 g
Cholesterol249 mg
Sodium243 mg
Potassium948 mg
Calcium541 mg
Iron0.3 mg
Magnesium63 mg
Phosphorus526 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K6.3 mcg
Vitamin B60.4 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate29 mcg
Choline9.2 mg
Caffeine0 mg
Water477 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 14. The excerpt below is the record exactly as published.
PAPRICA SAUCE PUT in a saucepan some bacon cut in small pieces, put it on the fire and fry it well. Cut an onion in small pieces and fry it brown, add some paprica to taste. Take^ a pint of sour cream and let it boil until it becomes thick. Mix with the bacon and onion and a little flour and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.