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Sauce Piquante
From The table, 1889
Serves 2
Presented as published in 1889. 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
560Calories
31 gProtein
23 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories560 kcal
Protein31 g
Carbohydrates23 g
Fiber6.7 g
Sugars5.7 g
Total Fat38 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium4068 mg
Potassium1297 mg
Calcium73 mg
Iron3 mg
Magnesium74 mg
Phosphorus408 mg
Zinc3.6 mg
Copper0.8 mg
Manganese0.7 mg
Vitamin D0.2 mcg
Vitamin C50 mg
Vitamin A4.4 mcg
Vitamin E0.1 mg
Vitamin K21 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)9.9 mg
Folate122 mcg
Choline25 mg
Caffeine0 mg
Water382 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 118. The excerpt below is the record exactly as published.
Sauce Piquante. — Place one onion chopped up very fine in a saucepan with half a cupful of vinegar ; reduce until almost dry, and then add one pint of Espagnole sauce (No. 151), one tablespoonful of capers, three small gherkins and three mushrooms, all finely chopped up together. Cook for ten minutes; season with the third of a tablespoonful of salt, and a scant teaspoonful of pepper
Cook this with the app: pantry check, scaling, and the assistant.