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Sharp Sauce

Name: Sharp Sauce
Yield: 2 servings
Ingredients: a teacupful of brown stock; a skinned tomato; the juice of half a small onion; the juice of half a lemon; a good pinch of cayenne; half a tablespoonful of browned flour

From Banquets of the nations, 1911

Serves 2

Presented as published in 1911. 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

42Calories

2 gProtein

10 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories42 kcal

Protein1.7 g

Carbohydrates9.8 g

Fiber2.1 g

Sugars3.9 g

Total Fat0.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium30 mg

Potassium257 mg

Calcium22 mg

Iron0.5 mg

Magnesium14 mg

Phosphorus35 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C24 mg

Vitamin A25 mcg

Vitamin E0.4 mg

Vitamin K4.9 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.7 mg

Folate22 mcg

Choline8.2 mg

Caffeine0 mg

Water125 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 198. The excerpt below is the record exactly as published.

sharp sauce. Sharp Sauce. To a teacupful of brown stock add a skinned tomato, the juice of half a small onion, the juice of half a lemon, 498 POLAND a good pinch of cayenne, and half a tablespoonful of browned flour

Cook this with the app: pantry check, scaling, and the assistant.