Piquante Sauce

Name: Piquante Sauce
Ingredients: 2 chopped shallots; 2 „ gherkins; ^ tablespoonful chopped capex’S; 1 bay leaf; 1 sprig of thyme; 1 gill vinegar; pint Espagnole sauce; Cayenne; salt

From Recipes for high-class cookery, 1912

Presented as published in 1912. 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

556Calories

28 gProtein

22 gCarbs

38 gFat

Full nutrition (33 nutrients)

Calories556 kcal

Protein28 g

Carbohydrates22 g

Fiber5.8 g

Sugars4.8 g

Total Fat38 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium2459 mg

Potassium1039 mg

Calcium81 mg

Iron3.2 mg

Magnesium69 mg

Phosphorus329 mg

Zinc3.2 mg

Copper0.4 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C49 mg

Vitamin A4.2 mcg

Vitamin E0.1 mg

Vitamin K1.5 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.5 mg

Niacin (B3)6.2 mg

Folate111 mcg

Choline7.1 mg

Caffeine0 mg

Water288 g

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 36. The excerpt below is the record exactly as published.

PIQUANTE SAUCE. 2 chopped shallots. 2 „ gherkins. ^ tablespoonful chopped capex’S. 1 bay leaf. 1 sprig of thyme. 1 gill vinegar. \ pint Espagnole sauce. Cayenne and salt

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