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Pickle Sauce
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories1.1 kcal
Protein0 g
Carbohydrates0.2 g
Total Fat0 g
Sodium0.1 mg
Potassium12 mg
Calcium1.1 mg
Iron0 mg
Magnesium0.7 mg
Phosphorus1.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin K1.7 mcg
Water6.7 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 128. The excerpt below is the record exactly as published.
Pickle Sauce Add to a drawn butter sauce two or more tablespoons of minced pickled cucumbers
Cook this with the app: pantry check, scaling, and the assistant.