Sweet and Sharp Sauce
From À la mode cookery, 1902
Italian recipe.
Presented as published in 1902. 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
619Calories
6 gProtein
133 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories619 kcal
Protein6.3 g
Carbohydrates133 g
Fiber3.9 g
Sugars75 g
Total Fat2.6 g
Saturated Fat0.9 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium119 mg
Potassium1073 mg
Calcium165 mg
Iron6.8 mg
Magnesium155 mg
Phosphorus340 mg
Zinc1.7 mg
Copper1 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C411 mg
Vitamin A27 mcg
Vitamin E2.3 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate3 mcg
Choline2 mg
Caffeine9 mg
Water536 g
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 53. The excerpt below is the record exactly as published.
Sweet and Sharp Sauce (Italian recipe) Take a good dessert-spoonful of castor sugar and pour over it two-thirds of a pint of vinegar. The Italians use one pound of pine kernels in this sauce, but if these are not to be had use half a pound of split sweet almonds. Put these with half a pound of currants and half a cup of grated chocolate
Cook this with the app: pantry check, scaling, and the assistant.