Burgander-Saace (Burgundy Sauce)
From German cookery for the English kitchen, 1906
Presented as published in 1906. 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
1739Calories
18 gProtein
206 gCarbs
62 gFat
Full nutrition (33 nutrients)
Calories1739 kcal
Protein18 g
Carbohydrates206 g
Fiber28 g
Sugars16 g
Total Fat62 g
Saturated Fat24 g
Monounsaturated Fat22 g
Polyunsaturated Fat13 g
Cholesterol163 mg
Sodium858 mg
Potassium2382 mg
Calcium243 mg
Iron7.2 mg
Magnesium110 mg
Phosphorus280 mg
Zinc2.4 mg
Copper0.7 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A185 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B61.9 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)10 mg
Folate100 mcg
Choline2.5 mg
Caffeine0 mg
Water908 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 31. The excerpt below is the record exactly as published.
Burgander-Saace. (Burgundy Sauce.) Far 6 Persons, Time of Preparation : i J hour. i^ pint thick brown sauce. 2 oz. small onions. \ pint Burgundy. \ oz. sugar. I teaspoonful Meat Extract dissolved in \ pint water
Cook this with the app: pantry check, scaling, and the assistant.