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Sauce Piquante
From Scientific cooking with scientific methods, 1911
Serves 1
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
514Calories
27 gProtein
15 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories514 kcal
Protein27 g
Carbohydrates15 g
Fiber4.6 g
Sugars1.8 g
Total Fat38 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2757 mg
Potassium918 mg
Calcium67 mg
Iron2.4 mg
Magnesium60 mg
Phosphorus304 mg
Zinc3 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A1.6 mcg
Vitamin E0.1 mg
Vitamin K6.5 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.1 mg
Folate99 mcg
Choline2.6 mg
Caffeine0 mg
Water211 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 65. The excerpt below is the record exactly as published.
Sauce Piquante. To one cup brown sauce add two tablespoons chopped shallot or very mild onion, two tablespoons chopped parsley, three tablespoons vinegar, and cayenne pep- per to taste (using care not to get too much, as it is very pungent), one tablespoon of capers and two of finely minced cucumber pickle
Cook this with the app: pantry check, scaling, and the assistant.