Chinesedinnergluten-freedairy-freenut-freeegg-freesoy-freeshellfish-free
Sweet-and-Sour Sauce
From The Hotel St. Francis cook book, 1919
Serves 5
Presented as published in 1919. 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
831Calories
6 gProtein
190 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories831 kcal
Protein5.9 g
Carbohydrates190 g
Fiber5.5 g
Sugars165 g
Total Fat8 g
Saturated Fat2.5 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol1.4 mg
Sodium269 mg
Potassium927 mg
Calcium191 mg
Iron4 mg
Magnesium60 mg
Phosphorus149 mg
Zinc0.9 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A0.9 mcg
Vitamin E0.6 mg
Vitamin K8.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate20 mcg
Choline26 mg
Caffeine2.7 mg
Water158 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 44. The excerpt below is the record exactly as published.
Sweet-and-sour sauce. Procure one-half pound of unsweetened spiced fish cake from your grocer, break it in small pieces, put in a bowl, cover with one pint of vinegar and one pound of brown sugar. Soak for about an hour, then stir well, and add one cup of fish broth or meat stock, depending upon whether it is to be used for fish or meat. Season with salt and a little Cayenne pepper, then add one pound of seedless raisins
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