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Piquante Sauce
From Twentieth century home cook book, 1905
Serves 1
Presented as published in 1905. 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
797Calories
44 gProtein
24 gCarbs
58 gFat
Full nutrition (33 nutrients)
Calories797 kcal
Protein44 g
Carbohydrates24 g
Fiber6.3 g
Sugars2.7 g
Total Fat58 g
Saturated Fat0.4 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.3 g
Cholesterol3.5 mg
Sodium3707 mg
Potassium1547 mg
Calcium107 mg
Iron4.7 mg
Magnesium98 mg
Phosphorus485 mg
Zinc4.8 mg
Copper0.6 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C98 mg
Vitamin A106 mcg
Vitamin E0.2 mg
Vitamin K414 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.8 mg
Niacin (B3)11 mg
Folate179 mcg
Choline15 mg
Caffeine0 mg
Water370 g
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 85. The excerpt below is the record exactly as published.
PIQUANTE SAUCE. Cut up about half an ounce of onions and fry in a couple of spoonfuls of cood vinegar. Cook dry, but great care must be used to see that it does not'brown too much or scorch. Add to this three gills of brown sauce a half cup of broth, then put in one tablespoonful of cucumber and a little less of parsley
Cook this with the app: pantry check, scaling, and the assistant.