gluten-freeegg-freesoy-freefish-freeshellfish-free
Wow Wow Sauce for Boiled Beef or Bouilli
From Cassell's dictionary of cookery, 1892
Serves 6
Pickled cucumbers can be used instead of walnuts.
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
657Calories
10 gProtein
9 gCarbs
68 gFat
Full nutrition (34 nutrients)
Calories657 kcal
Protein9.6 g
Carbohydrates9.3 g
Fiber4.2 g
Sugars2.2 g
Total Fat68 g
Saturated Fat22 g
Monounsaturated Fat14 g
Polyunsaturated Fat29 g
Omega-30.1 g
Cholesterol77 mg
Sodium33 mg
Potassium308 mg
Calcium74 mg
Iron2 mg
Magnesium98 mg
Phosphorus220 mg
Zinc1.9 mg
Copper1 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C6.4 mg
Vitamin A264 mcg
Vitamin E1.3 mg
Vitamin K73 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate66 mcg
Choline31 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2334. The excerpt below is the record exactly as published.
ow Wow Sauce, for Boiled Beef or Bouilli. — Wash and pick a handful of parsley, and shred the leaves finely. Put them into a basin, and mix with them three bruised pickled walnuts. Make half a pint of melted but- ter, using for the purpose the liquor in which the meat was boiled. Put it into a saucepan over a gentle fire, and stir into it a tea-spoonful of mixed mustard, a table-spoonful of vinegar, a table-spoonful of mushroom ketchup, and a table-spoonful of port
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