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Sauce for Fried Pike
From Good Things to Eat as Suggested by Rufus, 1911
Serves 4
Presented as published in 1911. 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
36Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories36 kcal
Protein1.2 g
Carbohydrates7 g
Fiber1.5 g
Sugars3.5 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium130 mg
Potassium240 mg
Calcium17 mg
Iron0.5 mg
Magnesium13 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate12 mcg
Choline4.3 mg
Caffeine0 mg
Water96 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 50. The excerpt below is the record exactly as published.
SAUCE FOR FRIED PIKE— Peel and chop very fine one small onion, one green pepper, half a peeled clove, and garlic. Season with salt, red pepper and half a wineglassful of good white wine. Boil about two minutes and add a gill of tomato sauce and a small tomato cut in dice shaped pieces
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