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Bordelaise Sauce
From Cassell's dictionary of cookery, 1892
Serves 1
This sauce is suitable for sweetbreads, boiled fish, or warmed cold meat.
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
243Calories
6 gProtein
34 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories243 kcal
Protein5.5 g
Carbohydrates34 g
Fiber15 g
Sugars2.7 g
Total Fat13 g
Saturated Fat3.2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol0 mg
Sodium31 mg
Potassium674 mg
Calcium151 mg
Iron6 mg
Magnesium84 mg
Phosphorus111 mg
Zinc1.3 mg
Copper0.7 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A531 mcg
Vitamin E7.6 mg
Vitamin K22 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.7 mg
Folate71 mcg
Choline13 mg
Caffeine0 mg
Water50 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 27. The excerpt below is the record exactly as published.
Bordelaise sauce, you must first have some very good stock, perfectly bright and absolutely free from fat. Take say half a pint of such stock, and boil it down in a small saucepan, in which has been placed one bead of garlic, PRIXCIPLES GRAVY. and a very little piece of mace and cinnamon, with just a suspicion of cayenne pepper. When the stock, by means of being gently boiled, has evaporated away till there is only one-thii-d of it left, strain it very carefully off, and mix it with nearly a tumblerful of claret, and warm it up. It will of coui-se be quite tliin. Next take a little arro-svroot, and mix it with a table-spoonful of cold wate
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Cook this with the app: pantry check, scaling, and the assistant.