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Sauce Piquante
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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
497Calories
27 gProtein
13 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories497 kcal
Protein27 g
Carbohydrates13 g
Fiber4.1 g
Sugars0.2 g
Total Fat38 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2654 mg
Potassium856 mg
Calcium54 mg
Iron2.2 mg
Magnesium56 mg
Phosphorus292 mg
Zinc3 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A1.3 mcg
Vitamin E0.1 mg
Vitamin K4.2 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.1 mg
Folate93 mcg
Choline0.6 mg
Caffeine0 mg
Water167 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 43. The excerpt below is the record exactly as published.
SAUCE PIQUANTE 1 cup brown sauce 1 tablespoon chopped capers 1 tablespoon vinegar 1 tablespoon chopped pickle 1 tablespoon chopped onion Vi teaspoon tarragon vinegar
Cook this with the app: pantry check, scaling, and the assistant.