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Sauce Piquante
From The complete cook book, 1900
Serves 4
This is nice on cold meat.
Presented as published in 1900. 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
90Calories
3 gProtein
12 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories90 kcal
Protein2.8 g
Carbohydrates12 g
Fiber2.3 g
Sugars5.6 g
Total Fat3.6 g
Saturated Fat1.9 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol9 mg
Sodium112 mg
Potassium303 mg
Calcium38 mg
Iron0.8 mg
Magnesium17 mg
Phosphorus53 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A300 mcg
Vitamin E0.4 mg
Vitamin K107 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate33 mcg
Choline14 mg
Caffeine0 mg
Water154 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 83. The excerpt below is the record exactly as published.
SAUCE PIQUANTE. Put a large spoonful of sweet butter in a stewpan, slice into it two onions, two carrots, a little thyme, two cloves, two eschalots and a bunch of parsley; add, if liked, a clove of garlic. Let them cook until the carrots are soft, then shake in a little flour, let it cook five min- utes more, and add a cup of beef or veal stock, and half a cup of strong vinegar ; skim and strain through a sieve. Add salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.