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Quin's Sauce (another way)
From Cassell's dictionary of cookery, 1892
Serves 1
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
319Calories
7 gProtein
78 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories319 kcal
Protein7.2 g
Carbohydrates78 g
Fiber1.7 g
Sugars58 g
Total Fat1.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.4 g
Cholesterol10 mg
Sodium3384 mg
Potassium892 mg
Calcium102 mg
Iron1.6 mg
Magnesium48 mg
Phosphorus110 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C13 mg
Vitamin A74 mcg
Vitamin E4.4 mg
Vitamin K20 mcg
Vitamin B60.5 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.3 mg
Folate31 mcg
Choline44 mg
Caffeine0 mg
Water255 g
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 (another way). — To a quart of walnut pickle add six anchovies, six bay- leaves, six shallots, three cloves, a blade of mace, half a tea-spoonful of cayenne, and a dozen peppercorns. Boil the whole until <h( anchovies are dissolved. Take it off the fire, when cold, add half a pint of red wine, and bottle the sauce, corking the bottles well. Quin's Sauce (another way). — To half a pint of mushroom ketchup add a quarter of a pint of walnut pickle, three anchovies, two cloves of garlic pounded, and as much cayenne pepper as will cover a shilling
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