Sauce to Accompany a Stew (Salsa Para el Cocido)
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Presented as published in 1936. 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
95Calories
3 gProtein
22 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories95 kcal
Protein3 g
Carbohydrates22 g
Fiber5.8 g
Sugars6.5 g
Total Fat0.6 g
Saturated Fat4.4 g
Monounsaturated Fat19 g
Polyunsaturated Fat2.6 g
Omega-30.2 g
Cholesterol0 mg
Sodium593 mg
Potassium397 mg
Calcium94 mg
Iron1.7 mg
Magnesium38 mg
Phosphorus65 mg
Zinc0.4 mg
Copper0.2 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A12 mcg
Vitamin E0.2 mg
Vitamin K54 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate34 mcg
Choline11 mg
Caffeine0 mg
Water151 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 69. The excerpt below is the record exactly as published.
SAUCE TO ACCOMPANY A STEW (Salsa Para el Cocido) 1 small onion 2 tablespoons olive oil Sprig of parsley 1 tablespoon vinegar l/i sweet pepper l/4 teaspoon salt Chop onion, parsley and pepper and mix with the oil, vinegar and salt. Serve in sauce boat. This recipe is multiplied in proportion to the quantity de- sired. RADISH SAUCE (Salsa de Rdbanos) 1 cup light cream % cup grated radish (large, white, sharp-flavored variety) Bring the cream slowly to a boil and add the grated radish. Stir well and serve at once on top of a meat roast. Excellent with saddle of mutton. SPANISH 167 PIQUANT SAUCE {Salsa Picante) 1 teaspoon butter Salt and pepper 1 teaspoon flour 2 sweet peppers,
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