Spanish Sauce for Steak
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
15Calories
2 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories15 kcal
Protein2.2 g
Carbohydrates2.3 g
Fiber0.7 g
Sugars1.4 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.5 mg
Potassium223 mg
Calcium2.1 mg
Iron0.4 mg
Magnesium6.3 mg
Phosphorus60 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C1.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Folate12 mcg
Choline12 mg
Caffeine0 mg
Water65 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 62. The excerpt below is the record exactly as published.
i tsp. Worcestershire sauce salt and pepper Method : Heat the butter and drippings until brown, add the flour and then the stock gradually. Strain and add the mushrooms. Cook 5 minutes. Add Worcestershire sauce, salt, and pepper. Cuban Sauce I Ingredients : 1 pt. tomatoes \ tsp. salt 2 tbsp. sugar \ c. flour 1 c. lamb stock \ c. butter Method : Cook first two ingredients until tomatoes are soft, strain and add stock. Melt butter, add flour, and when browned add liquid gradually. Cuban Sauce II Ingredients : 2 tbsp. chopped ham i| c. stock 4 tbsp. flour i c. catsup 4 tbsp. butter \ tsp. salt Method : Cook ham in the butter until browned. Proceed as for White Sauce, 146 LABORATORY MANUAL OF FOODS AND COOKERY Horseradish Sauce Ingredients : 3 tbsp. grated horseradish cayenne i tbsp. vinegar | c. cream (whipped) ^ tsp. salt Method : Mix first four ingredients. Fold in the cream. Spanish Sauce for Steak Ingredients : % c. catsup i tsp. Worcestershire sauce Method : Thicken with flour, add i c. mushrooms, and i tsp. horseradish.
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