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Sauce Special
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. 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
328Calories
7 gProtein
72 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories328 kcal
Protein6.6 g
Carbohydrates72 g
Fiber10 g
Sugars47 g
Total Fat4.5 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol0 mg
Sodium2387 mg
Potassium1507 mg
Calcium123 mg
Iron8.3 mg
Magnesium87 mg
Phosphorus162 mg
Zinc1.6 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A616 mcg
Vitamin E7.3 mg
Vitamin K20 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.7 mg
Folate14 mcg
Choline14 mg
Caffeine0 mg
Water219 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 262. The excerpt below is the record exactly as published.
Sauce special. Two-thirds tomato ketchup, one-third tomato sauce, a little paprika, a little Worcestershire sauce
Cook this with the app: pantry check, scaling, and the assistant.