Brown Sauce
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
2137Calories
61 gProtein
159 gCarbs
138 gFat
Full nutrition (33 nutrients)
Calories2137 kcal
Protein61 g
Carbohydrates159 g
Fiber1.4 g
Sugars33 g
Total Fat138 g
Saturated Fat39 g
Monounsaturated Fat60 g
Polyunsaturated Fat30 g
Cholesterol172 mg
Sodium2715 mg
Potassium2410 mg
Calcium90 mg
Iron11 mg
Magnesium118 mg
Phosphorus661 mg
Zinc3.7 mg
Copper1.3 mg
Manganese1 mg
Vitamin D5.4 mcg
Vitamin C19 mg
Vitamin A67 mcg
Vitamin E4.5 mg
Vitamin K13 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)2.1 mg
Niacin (B3)38 mg
Folate293 mcg
Choline320 mg
Caffeine0 mg
Water1864 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 44. The excerpt below is the record exactly as published.
BROWN SAUCE. 4 oz. flour. 4 oz. tomatoes. 4 oz. good dripping. 2 quarts good stock
Cook this with the app: pantry check, scaling, and the assistant.