Poor Man's Sauce
From The spirit of cookery, 1895
This sauce is simple and inexpensive.
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
70Calories
2 gProtein
15 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories70 kcal
Protein2 g
Carbohydrates15 g
Fiber4.4 g
Sugars6.5 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium2899 mg
Potassium277 mg
Calcium57 mg
Iron0.9 mg
Magnesium20 mg
Phosphorus48 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C5.8 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K4.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate30 mcg
Choline10 mg
Caffeine0 mg
Water472 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 165. The excerpt below is the record exactly as published.
Poor Man's Sauce, the Sausse au Pauvre Homme of La Chapelle, consists of chopped onions, pepper and salt, with a little water, thus not belying its name. A richer modification he produces by the addition of oil and vinegar
Cook this with the app: pantry check, scaling, and the assistant.