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Poor Man's Sauce
From The thorough good cook, 1895
Serves 6
This sauce should be kept very thin.
Presented as published in 1895. 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
33Calories
2 gProtein
3 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories33 kcal
Protein1.6 g
Carbohydrates3.2 g
Fiber1.1 g
Sugars0.1 g
Total Fat1.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Cholesterol2.2 mg
Sodium120 mg
Potassium95 mg
Calcium20 mg
Iron1.2 mg
Magnesium12 mg
Phosphorus22 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.5 mg
Vitamin A24 mcg
Vitamin E0 mg
Vitamin K68 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate11 mcg
Choline4.2 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 186. The excerpt below is the record exactly as published.
Poor Man's Sauce. Put a dessertspoonful of chopped shallots into half a gill of vinegar with a blade of mace, a clove, fifteen or twenty peppercorns, a small piece of ham, a small piece of bay-leaf, a sprig of thyme, and a little parsley ; reduce this three-fourths ; add two ragout-spoonfuls of Spanish sauce (No. 64), and one of consomme
Cook this with the app: pantry check, scaling, and the assistant.