Piquante or Savoury Sauce

Name: Piquante or Savoury Sauce
Ingredients: 2 flioppecl shallots; 1 oz. minced lean bacon or ham; 2 cloves; 1 glass port wine; 14- oz. butter; 5 small carrot; 1 small tui’iiip; 1 teaspoon ful of flour; 1 tablespoonfuls vinegar; i pint stock; Salt and pepper

From The exhibition cookery book, 1900

This sauce is usually served with grilled meats, chops, steaks, cutlets, etc.

Presented as published in 1900. 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

682Calories

11 gProtein

80 gCarbs

18 gFat

Full nutrition (33 nutrients)

Calories682 kcal

Protein11 g

Carbohydrates80 g

Fiber13 g

Sugars28 g

Total Fat18 g

Saturated Fat2.1 g

Monounsaturated Fat2.8 g

Polyunsaturated Fat1 g

Cholesterol53 mg

Sodium606 mg

Potassium1805 mg

Calcium187 mg

Iron2.6 mg

Magnesium90 mg

Phosphorus252 mg

Zinc1.9 mg

Copper0.4 mg

Manganese1 mg

Vitamin D0.2 mcg

Vitamin C55 mg

Vitamin A2505 mcg

Vitamin E2.1 mg

Vitamin K40 mcg

Vitamin B60.8 mg

Vitamin B120.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)5 mg

Folate154 mcg

Choline53 mg

Caffeine0 mg

Water640 g

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 19. The excerpt below is the record exactly as published.

PIQUANTE OR SAVOURY SAUCE. 2 flioppecl shallots 1 oz. minced lean bacon or ham 2 cloves 1 glass port wine 14- oz. butter 5 small carrot i small tui’iiip 1 teaspoon ful of flour -1 tablespoonfuls vinegar i pint stock Salt and pepper

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