Piquante Sauce
From Principles of food preparation, 1914
Use one or two bouillon cubes dissolved in water for the stock.
Presented as published in 1914. 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
43Calories
5 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories43 kcal
Protein5 g
Carbohydrates4.4 g
Fiber0.6 g
Sugars1.9 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium808 mg
Potassium471 mg
Calcium33 mg
Iron0.9 mg
Magnesium21 mg
Phosphorus80 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A1.1 mcg
Vitamin E0.1 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate9.5 mcg
Choline13 mg
Caffeine0 mg
Water287 g
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 26. The excerpt below is the record exactly as published.
one tablespoonful of butter and one-half table- spoonful of flour rubbed together. Seasoning in the proportion for Medium White Sauce. (See page 9.) Method. The whole may be cooked together until the mixture comes to a boil, or the method used in making Medium White Sauce may be employed. Piquante Sauce Proceed as for Medium White Sauce, only instead of milk use a brown stock made ])y dissolving one or two bouillon cubes in as many cups of water. Add to sauce chopped onions, capers, pickles, in the proportions of one tablespoonful of each to a cup of the sauce. Add further about two tablespoonfuls of vinegar
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