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Sharp Brown Sauce

Name: Sharp Brown Sauce
Yield: 6 servings
Ingredients: one tablespoonful of chopped onion; three tablespoonfuls of good cider vinegar; six tablespoonfuls of water; three of tomato catsup; a little pepper; and salt; half a cup of melted butter; a tablespoonful of sifted flour

From Original White House Cookbook, 1887

Serves 6

Presented as published in 1887. 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

144Calories

0 gProtein

4 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories144 kcal

Protein0.4 g

Carbohydrates3.5 g

Fiber0.1 g

Sugars1.9 g

Total Fat15 g

Saturated Fat9.1 g

Monounsaturated Fat4.2 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol39 mg

Sodium80 mg

Potassium37 mg

Calcium7 mg

Iron0.1 mg

Magnesium2.4 mg

Phosphorus8.8 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0.4 mg

Vitamin A125 mcg

Vitamin E0.5 mg

Vitamin K1.5 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate3.6 mcg

Choline4.4 mg

Caffeine0 mg

Water32 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 100. The excerpt below is the record exactly as published.

SHARP BROWN SAUCE. Put in a saucepan one tablespoonful of chopped onion, three table- spoonfuls of good cider vinegar, six tablespoonfuls of water, three of tomato catsup, a little pepper and salt, half a cup of melted butter, in which stii SAUCES AND DRESSINGS. 153 a tablespoonful of sifted flour

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