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Sauce Piquante
From Cookery for every household, 1914
Serves 4
Serve with boiled mutton, veal, calf’s head, or any meat that is wanting in taste.
Presented as published in 1914. 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
16Calories
1 gProtein
2 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories16 kcal
Protein0.8 g
Carbohydrates1.9 g
Fiber0.6 g
Sugars0.7 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium259 mg
Potassium42 mg
Calcium6.3 mg
Iron0.3 mg
Magnesium4.7 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A1.1 mcg
Vitamin E0.1 mg
Vitamin K4.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.4 mcg
Choline1.5 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 296. The excerpt below is the record exactly as published.
Sauce Piquante \ pt. brown sauce. | gill vinegar. 1 tea-sp. chopped shallot 1 table-sp. chopped capers. 1 table-sp. chopped gherkin. 1 dessert-sp. chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.