pescatariangluten-freedairy-freeegg-free
Quin's Sauce
From Cassell's dictionary of cookery, 1892
Serves 2
Keeps well when corked and stored in a cool place.
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
376Calories
13 gProtein
70 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories376 kcal
Protein13 g
Carbohydrates70 g
Fiber6.6 g
Sugars44 g
Total Fat2.9 g
Saturated Fat0.6 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.8 g
Cholesterol20 mg
Sodium2377 mg
Potassium1238 mg
Calcium165 mg
Iron4.2 mg
Magnesium83 mg
Phosphorus225 mg
Zinc1.7 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0.4 mcg
Vitamin C21 mg
Vitamin A51 mcg
Vitamin E3 mg
Vitamin K14 mcg
Vitamin B60.9 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.3 mg
Folate80 mcg
Choline62 mg
Caffeine0 mg
Water333 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1427. The excerpt below is the record exactly as published.
Quin's Sauce (An old-fashioned fish sauce). — Put a quarter of a pint of walnut pickle into a saucepan, with a quarter of a pint of port, half a pint of mushroom ketchup, a dozen anchovies, boned and pounded, a dozen sliced shallots, half a tea-spoonful of cayenne, and two table-spoonfuls of soy
Cook this with the app: pantry check, scaling, and the assistant.