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Allemande Sauce
From The new century cookery book, 1901
Serves 4
Presented as published in 1901. 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
323Calories
1 gProtein
56 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories323 kcal
Protein0.9 g
Carbohydrates56 g
Fiber0.9 g
Sugars39 g
Total Fat10 g
Saturated Fat6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0 g
Cholesterol30 mg
Sodium32 mg
Potassium90 mg
Calcium34 mg
Iron0.4 mg
Magnesium5 mg
Phosphorus32 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C7 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate8.8 mcg
Choline8.2 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 142. The excerpt below is the record exactly as published.
Allemande sauce, add a teaspoonful of tarragon vinegar, stir this into half a pint of liquid aspic jelly, mix with a gill of double cream, season with a pinch of cayenne and mignonette pepper
Cook this with the app: pantry check, scaling, and the assistant.