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Sauce (Carrier)
From Recipes for the million, 1891
Serves 4
Presented as published in 1891. 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
65Calories
3 gProtein
10 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories65 kcal
Protein3.3 g
Carbohydrates10 g
Fiber1.7 g
Sugars3.7 g
Total Fat1.4 g
Saturated Fat0.7 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Cholesterol1.7 mg
Sodium374 mg
Potassium198 mg
Calcium21 mg
Iron1 mg
Magnesium11 mg
Phosphorus45 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C3.6 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate16 mcg
Choline8.8 mg
Caffeine0 mg
Water94 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 192. The excerpt below is the record exactly as published.
SAUCE (CARRIER). — Cut into shreds half a dozen shallots, and boil them with half a pint of beef gravy, and two tablespoonfuls of vinegar
Cook this with the app: pantry check, scaling, and the assistant.