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Regent's Store Sauce

Name: Regent's Store Sauce
Yield: 10 servings
Ingredients: six shallots; four cloves; an ounce of cayenne; a quart of vinegar; a quarter of a pint of soy; a quarter of a pint of mushroom ketchup; a teaspoonful of the essence of anchovy

From Cassell's dictionary of cookery, 1892

Serves 10

Store for use.

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

59Calories

1 gProtein

10 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories59 kcal

Protein1.2 g

Carbohydrates9.7 g

Fiber2.1 g

Sugars4.7 g

Total Fat0.8 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0.4 mg

Sodium151 mg

Potassium180 mg

Calcium32 mg

Iron0.8 mg

Magnesium16 mg

Phosphorus30 mg

Zinc0.2 mg

Copper0.1 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C4.2 mg

Vitamin A63 mcg

Vitamin E1.2 mg

Vitamin K5.7 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate11 mcg

Choline6.3 mg

Caffeine0 mg

Water115 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 1511. The excerpt below is the record exactly as published.

Regent's Store Sauce. — Infuse six shallots, fom- cloves, and an ounce of cayenne in a bottle with a quart of ^-inegar for ten days, and shake the bottle every day. Strain the liquor, and mix thoroughly with it a quarter of a pint of soy, a quarter of a pint of mushroom ketchup, and a tea-spoonful of the essence of anchovy

Cook this with the app: pantry check, scaling, and the assistant.