gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Shikaree Sauce for Ducks and Wild Fowl
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for six or eight persons.
Presented as published in 1892. 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
177Calories
2 gProtein
38 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories177 kcal
Protein1.9 g
Carbohydrates38 g
Fiber3.6 g
Sugars26 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium456 mg
Potassium324 mg
Calcium37 mg
Iron1 mg
Magnesium18 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C57 mg
Vitamin A61 mcg
Vitamin E1.6 mg
Vitamin K3.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate18 mcg
Choline13 mg
Caffeine0 mg
Water167 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1786. The excerpt below is the record exactly as published.
hikaree Sauce, for Ducks and Wild Fowl. — Mix a tea-spoonful of cayenne with a table-spoonful of powdered white sugar. Put the mixture into a small saucepan, and i^our over it two glassfuls of mushroom ketchup, two glassfuls of claret, and the strained juice of a large fresh lemon
Cook this with the app: pantry check, scaling, and the assistant.