vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Brown Butter Sauce
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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
233Calories
0 gProtein
0 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories233 kcal
Protein0.3 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat26 g
Saturated Fat16 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol70 mg
Sodium3.6 mg
Potassium7.8 mg
Calcium7.8 mg
Iron0 mg
Magnesium0.7 mg
Phosphorus7.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A222 mcg
Vitamin E0.8 mg
Vitamin K2.3 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1 mcg
Choline6.1 mg
Caffeine0 mg
Water5.3 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 251. The excerpt below is the record exactly as published.
Brown butter sauce. Put good-sized piece of sweet butter
Cook this with the app: pantry check, scaling, and the assistant.