Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Water | 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
- one tablespoonful
- four tablespoonfuls of brown sauce
- four tablespoonfuls of soyer's sauce
- eight tablespoonfuls of water into a stewpan
- an ounce of fresh butter
- an ounce of flour
- four ditto of the sauce
- one
- salt
Directions
_For any kind of Cold Meat, Game, and Poultry._--Use it in moderation, as it is.
_For Mutton, Lamb, Pork, and Steaks._--When properly broiled and seasoned, pour one tablespoonful or more, according to the quantity of meat, which you turn over in the dish with a fork several times, then you will have a most exquisite gravy.
_Plain way for Hot Made-dishes._--In any sort of Hash it is a very great improvement.--For Made-dishes or Entrées, put four tablespoonfuls of Brown Sauce, six of Broth, and, when quite hot, add four tablespoonfuls of Soyer’s Sauce; just boil it, and pour over your Entrées.
_For General Purposes._--Put eight tablespoonfuls of water into a stewpan; when boiling, add four ditto of the Sauce, half an ounce of fresh butter, mixed with a quarter of an ounce of flour; stir quick on the fire; add, if required, a little salt; boil one minute, and pour over your dish of meat, game, or poultry.
SOYER’S SAUCES, one for Ladies and one for Gentlemen.
PRINCIPAL AGENT--MESSRS. CROSS & BLACKWELL, SOHO SQUARE; AND MANUFACTURED AT 33, FRITH STREET, SOHO.
LIST OF M. SOYER’S CULINARY PRODUCTIONS.
DÉLASSEMENTS CULINAIRES: containing La Fille de l’Orage--Le Rêve d’un Gourmet--Le Plat Pagodatique--and La Crême de la Grande Bretagne. Published by JEFFS, Burlington Arcade. Price 3_s._
THE CREAM OF GREAT BRITAIN, in French and English. Published by JEFFSs Price 1_s._ 6_d._
KITCHEN PLAN OF THE REFORM CLUB. Lithographed. Price 10_s._
SOYER’S CHARITABLE COOKERY; or the Poor Man’s Regenerator. Price 6_d._
Captain White’s Curry Paste and Powders.
Having used the above for a considerable time, I am quite satisfied that in the preparation of various dishes of Curry, none can be employed with better advantage, and of finer flavour. The several ingredients are so well proportioned, that Capt. White’s Curry Paste and Powder possess a delicacy of taste not always to be met with in India.--A. S.
SOLD AT 33, FRITH STREET, SOHO SQUARE.
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