Piquant Sauce for Roebuck
From The spirit of cookery, 1895
Presented as published in 1895. 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
649Calories
2 gProtein
165 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories649 kcal
Protein2.3 g
Carbohydrates165 g
Fiber2 g
Sugars123 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium61 mg
Potassium559 mg
Calcium37 mg
Iron0.6 mg
Magnesium37 mg
Phosphorus59 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C77 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate75 mcg
Choline21 mg
Caffeine0 mg
Water278 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 166. The excerpt below is the record exactly as published.
Piquant Sauce for roebuck is made of a savoury roux or coulis, to which fruit (red currant) jelly and orange-juice
Cook this with the app: pantry check, scaling, and the assistant.