Brown Sauce
From Handbook of domestic science and household arts for use in elementary schools, 1900
Presented as published in 1900. 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
288Calories
3 gProtein
20 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories288 kcal
Protein2.7 g
Carbohydrates20 g
Fiber2.6 g
Sugars6.6 g
Total Fat22 g
Saturated Fat14 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol58 mg
Sodium2350 mg
Potassium242 mg
Calcium51 mg
Iron0.8 mg
Magnesium20 mg
Phosphorus59 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A184 mcg
Vitamin E0.7 mg
Vitamin K2.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate42 mcg
Choline14 mg
Caffeine0 mg
Water376 g
As published
This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 89. The excerpt below is the record exactly as published.
Brown Sauce. — 1 cup hot beef stock, or 1 cup boiling water, and i- teaspoon beef extract dissolved in it. 2 table- spoons melted butter, 1 heaping tablespoon flour, i teaspoon salt, 1 slice onion
Cook this with the app: pantry check, scaling, and the assistant.