Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 quart catsup
- 1½ oz worcestershire
- celery salt to taste
- ¼ cup brown sugar
- juice from ¼ lemon
- ¼ tsp cumin
- ¼ tsp curry powder
- dash or two red pepper sauce
- 2 garlic cloves
Directions
Mince garlic cloves.
Stir together all ingredients in large deep kettle.
Simmer over low heat.
Stir occasionally until sauce thickens for about 1 hour.
Cool and store in covered containers in refrigerator until ready to use.
Keeps for several weeks in refrigerator and is especially good with roast beef or spareribs.
Category:Cathy's Recipes
Category:Barbecue sauce Recipes
Category:Ketchup Recipes
Category:Brown sugar Recipes
Category:Lemon juice Recipes
Category:Curry Recipes
Category:Garlic Recipes