vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Brown Parmesan Sauce a la Milanaise
From The Swedish, French, American cook book, 1918
Serves 1
Serve with different entrees or fish dishes.
Presented as published in 1918. 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
1111Calories
42 gProtein
100 gCarbs
63 gFat
Full nutrition (33 nutrients)
Calories1111 kcal
Protein42 g
Carbohydrates100 g
Fiber14 g
Sugars0.1 g
Total Fat63 g
Saturated Fat30 g
Monounsaturated Fat19 g
Polyunsaturated Fat7.8 g
Omega-30.1 g
Cholesterol180 mg
Sodium2373 mg
Potassium1373 mg
Calcium1121 mg
Iron4.1 mg
Magnesium94 mg
Phosphorus857 mg
Zinc6.1 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A351 mcg
Vitamin E0.6 mg
Vitamin K2 mcg
Vitamin B61 mg
Vitamin B121.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.1 mg
Folate53 mcg
Choline16 mg
Water254 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 459. The excerpt below is the record exactly as published.
Brown Parmesan Sauce a la Milanaise Beurre noir au Parmesan, a la Milanaise Make one and a half cups rich brown sauce from butter, flour, and stock; add quarter pound grated Parmesan cheese, and a small half teaspoon mustard
Cook this with the app: pantry check, scaling, and the assistant.