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Spanish Sauce, To make a small quantity of

Name: Spanish Sauce, To make a small quantity of
Yield: 2 servings
Ingredients: a couple of slices of lean ham; a pound of lean beef or veal; as much stock or water as will barely cover its surface

From Cassell's dictionary of cookery, 1892

Serves 2

Ensure it does not burn.

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

361Calories

48 gProtein

1 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories361 kcal

Protein48 g

Carbohydrates1.3 g

Fiber0 g

Sugars1.3 g

Total Fat17 g

Saturated Fat6.8 g

Monounsaturated Fat6.4 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol199 mg

Sodium588 mg

Potassium795 mg

Calcium44 mg

Iron2.1 mg

Magnesium62 mg

Phosphorus529 mg

Zinc7.4 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A3.9 mcg

Vitamin E0.6 mg

Vitamin K0 mcg

Vitamin B61 mg

Vitamin B123.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)18 mg

Folate31 mcg

Choline19 mg

Caffeine0 mg

Water423 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1874. The excerpt below is the record exactly as published.

Spanish Sauce, To make a small quantity of. — Butter a stewpan, and lay in the bottom of it a couple of slices of lean ham and a pound of lean beef or veal, or half a pound SPA ( 912 ) SPE of each cut into small pieces. Pour upon the meat as much stock or water as will barely cover its surface

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