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Brown Roux
From A guide to modern cookery, 1909
Serves 10
Do not cook too rapidly to avoid burning the starch.
Presented as published in 1909. 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
297Calories
3 gProtein
20 gCarbs
23 gFat
Full nutrition (25 nutrients)
Calories297 kcal
Protein2.8 g
Carbohydrates20 g
Fiber0 g
Sugars0 g
Total Fat23 g
Saturated Fat14 g
Polyunsaturated Fat0.9 g
Cholesterol68 mg
Sodium0.5 mg
Potassium35 mg
Calcium4.8 mg
Iron1.4 mg
Magnesium6.8 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin B60 mg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate41 mcg
Water2.6 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 16. The excerpt below is the record exactly as published.
brown roux, for brown sauces; pale roux, for veloutés, or cream sauces; and white roux, for white sauces and Béchamel. 19—BROWN ROUX Quantities for making about One lb.—Eight oz. of clarified butter, nine oz. of best-quality flour
Cook this with the app: pantry check, scaling, and the assistant.