pescatariangluten-freedairy-freeegg-freesoy-free
Quin's Sauce (another way)
From Cassell's dictionary of cookery, 1892
Serves 10
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
62Calories
2 gProtein
7 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories62 kcal
Protein1.7 g
Carbohydrates7.5 g
Fiber2.3 g
Sugars2.2 g
Total Fat1.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol2 mg
Sodium495 mg
Potassium195 mg
Calcium61 mg
Iron1.3 mg
Magnesium21 mg
Phosphorus36 mg
Zinc0.3 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C3.2 mg
Vitamin A6.8 mcg
Vitamin E0.3 mg
Vitamin K12 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate14 mcg
Choline6.1 mg
Caffeine0 mg
Water83 g
Estimated from matched ingredients across 10 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 (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
Cook this with the app: pantry check, scaling, and the assistant.