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Brown Sauce for Fish

Name: Brown Sauce for Fish
Yield: 1 servings
Ingredients: two table-spoonfuls of pork fat; two slices of onion; one of carrot; a bay leaf; a sprig of parsley; a heaping table-spoonful of flour; a cupful of stock; a table-spoonful of lemon juice; salt and pepper to suit the taste

From Miss Parloa's kitchen companion, 1887

Serves 1

Presented as published in 1887. 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

366Calories

8 gProtein

41 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories366 kcal

Protein7.6 g

Carbohydrates41 g

Fiber7 g

Sugars16 g

Total Fat20 g

Saturated Fat6.7 g

Monounsaturated Fat8.3 g

Polyunsaturated Fat4 g

Omega-30.2 g

Cholesterol21 mg

Sodium69 mg

Potassium769 mg

Calcium102 mg

Iron1.7 mg

Magnesium44 mg

Phosphorus144 mg

Zinc0.9 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D0.5 mcg

Vitamin C35 mg

Vitamin A519 mcg

Vitamin E0.6 mg

Vitamin K42 mcg

Vitamin B60.5 mg

Vitamin B120.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.3 mg

Folate88 mcg

Choline34 mg

Caffeine0 mg

Water344 g

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 244. The excerpt below is the record exactly as published.

Brown Sauce for Fish. Put two table-spoonfuls of pork fat into a small frying- pan, and when it is melted, add two slices of onion, one of carrot, a bay leaf, and a sprig of parsley. Stir for three minutes; then add a heaping table-spoonful of flour, and stir until the sauce becomes dark brown. Add a cupful of stock, and cook three minutes longer. Sea- son with a table-spoonful of lemon juice, and salt and pepper to suit the taste

Cook this with the app: pantry check, scaling, and the assistant.