Spiced Sauce

Name: Spiced Sauce
Ingredients: 4 oz. shallot and onion chopped finely; 1 gill mushroom ketchup; 4 gill golden syrup or treacle or brown sugar; 1 gill anchovy sauce; 1 quart vinegar; 1 clove of garlic; 16 allspice; 8 cloves powdered; 2 teaspoonfuls of mixed spice; 1 teaspoonful ground ginger; 1 teaspoonful mustard; cayenne pepper

From The victory cookery book, 1918

Presented as published in 1918. 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

1608Calories

13 gProtein

375 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories1608 kcal

Protein13 g

Carbohydrates375 g

Fiber17 g

Sugars331 g

Total Fat6.8 g

Saturated Fat2.1 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat1.8 g

Omega-30.3 g

Cholesterol0 mg

Sodium13900 mg

Potassium1660 mg

Calcium535 mg

Iron23 mg

Magnesium468 mg

Phosphorus182 mg

Zinc2.6 mg

Copper0.6 mg

Manganese27 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A47 mcg

Vitamin E5.6 mg

Vitamin K62 mcg

Vitamin B61 mg

Vitamin B120.7 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.7 mg

Niacin (B3)7.2 mg

Folate106 mcg

Choline54 mg

Caffeine0 mg

Water1227 g

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 59. The excerpt below is the record exactly as published.

Spiced Sauce Materials —4 oz. shallot and onion chopped finely, 1 gill mushroom ketchup, 4 gill golden syrup or treacle or brown sugar, 1 gill anchovy sauce, 1 quart vinegar, 1 clove of garlic, 16 allspice and 8 cloves powdered, 2 teaspoonfuls of mixed spice, 1 teaspoonful ground ginger, 1 teaspoonful mustard, cayenne pepper

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