Brown Sauce
From A text-book of cooking, 1915
Presented as published in 1915. 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
145Calories
8 gProtein
21 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories145 kcal
Protein7.7 g
Carbohydrates21 g
Fiber0.1 g
Sugars4 g
Total Fat3.1 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Cholesterol7.1 mg
Sodium2672 mg
Potassium278 mg
Calcium13 mg
Iron1.4 mg
Magnesium14 mg
Phosphorus82 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.8 mg
Folate38 mcg
Choline22 mg
Caffeine0 mg
Water224 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 54. The excerpt below is the record exactly as published.
Brown Sauce may be seasoned and used with theCannelonof Beef. BROWH SAUCE l\ tablespoonfuls fat 2 tablespoonfuls flour J teospoonful salt Courwsy of Burtaa at PuMuatMnu, Pepper Fig. 43.— Chuck. 1 cupful meat stock o: 1 teospoonful onion juice
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