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Piquant Sauce
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
Presented as published in 1880. 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
521Calories
29 gProtein
16 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories521 kcal
Protein29 g
Carbohydrates16 g
Fiber4.1 g
Sugars2.3 g
Total Fat38 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2919 mg
Potassium925 mg
Calcium59 mg
Iron2.4 mg
Magnesium57 mg
Phosphorus306 mg
Zinc3.1 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A7.2 mcg
Vitamin E0.2 mg
Vitamin K4.5 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.4 mg
Folate94 mcg
Choline0.7 mg
Caffeine0 mg
Water275 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 110. The excerpt below is the record exactly as published.
Piquant Sauce. Two cupfuls of brown sauce, one of consomme^ (common stock will do), four table -spoonfuls of vinegar, two of chopped onion, two of chopped capers, two of chopped cu- cumber pickles, one-fourth of a teaspoonful of cayenne, one teaspoonful of sugar, salt to taste
Cook this with the app: pantry check, scaling, and the assistant.