Piquant Sauce

Name: Piquant Sauce
Ingredients: 1 pint of brown sauce; 2 tablespoonsful of capers; 2 tablespoonsful of very finely chopped shallot; ^ pint of vinegar; Pepper and salt to taste

From Domestic and economical cookery recipes, 1897

Presented as published in 1897. 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

1036Calories

54 gProtein

26 gCarbs

75 gFat

Full nutrition (33 nutrients)

Calories1036 kcal

Protein54 g

Carbohydrates26 g

Fiber8.1 g

Sugars1.6 g

Total Fat75 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium5108 mg

Potassium1723 mg

Calcium110 mg

Iron4.4 mg

Magnesium115 mg

Phosphorus595 mg

Zinc6 mg

Copper0.8 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C86 mg

Vitamin A1.2 mcg

Vitamin E0.2 mg

Vitamin K4.4 mcg

Vitamin B61.6 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)12 mg

Folate187 mcg

Choline3.1 mg

Caffeine0 mg

Water501 g

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 32. The excerpt below is the record exactly as published.

PIQUANT SAUCE. INGREDIENTS. 1 pint of brown sauce | 1 dessertspoonful of very finely 2 tablespoonsful of capers j chopped shallot 2 tablespoonfuls of chopped | ^ pint of vinegar gherkin j Pepper and salt to taste

Cook this with the app: pantry check, scaling, and the assistant.