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Pontiff's Sauce
From Cassell's dictionary of cookery, 1892
Serves 3
A small portion to be used for flavouring sauces and gravies.
Presented as published in 1892. 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
380Calories
18 gProtein
42 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories380 kcal
Protein18 g
Carbohydrates42 g
Fiber4 g
Sugars27 g
Total Fat5.6 g
Saturated Fat1.8 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.5 g
Cholesterol51 mg
Sodium1527 mg
Potassium961 mg
Calcium90 mg
Iron1.5 mg
Magnesium51 mg
Phosphorus251 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C13 mg
Vitamin A316 mcg
Vitamin E0.4 mg
Vitamin K5.2 mcg
Vitamin B60.5 mg
Vitamin B120.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.2 mg
Folate53 mcg
Choline38 mg
Caffeine0 mg
Water470 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1267. The excerpt below is the record exactly as published.
Pontiff's Sauce.— Take a quarter of a pound of veal and a quarter of a pound of ham cut into small pieces. Put these into a stew- pan with a quarter of a pound of carrots, a quarter of a i^ound of parsnips, a quarter of a pound of celery, and a quarter of a pound of onions, all sliced, and a quarter of an ounce each of lemon rind, shallots, and coriander- seed. Pour over these ingredients a pint of vin-egar and half a pint of ketchup, and simmer all very gently for three or four hours. About ten minutes before the sauce is taken from the fire put with it half a pint of white wine
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