Pickle Sauce
From Manual for army cooks, 1896
Presented as published in 1896. 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
4Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories4.5 kcal
Protein0.2 g
Carbohydrates0.8 g
Total Fat0.1 g
Sodium0.4 mg
Potassium48 mg
Calcium4.6 mg
Iron0 mg
Magnesium2.8 mg
Phosphorus6.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin K6.7 mcg
Water27 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 30. The excerpt below is the record exactly as published.
Pickle Sauce. Add to a drawn-butter sauce two or more table- spoonfuls of minced pickled cucumber
Cook this with the app: pantry check, scaling, and the assistant.