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Champagne Sauce
From The table, 1889
Serves 2
Presented as published in 1889. 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
586Calories
28 gProtein
62 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories586 kcal
Protein28 g
Carbohydrates62 g
Fiber23 g
Sugars2.7 g
Total Fat31 g
Saturated Fat1.2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol0 mg
Sodium1791 mg
Potassium1677 mg
Calcium396 mg
Iron9.4 mg
Magnesium181 mg
Phosphorus341 mg
Zinc3.2 mg
Copper1.3 mg
Manganese13 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A21 mcg
Vitamin E1.2 mg
Vitamin K130 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.5 mg
Folate81 mcg
Choline11 mg
Caffeine0 mg
Water113 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 118. The excerpt below is the record exactly as published.
Champagne Sauce. — Place two cloves, six whole peppers, one bay-leaf, half a tablespoonful of powdered sugar in a saucepan with a good glassful of champagne ; place it on the fire, and reduce for five minutes. Then moisten with three-quarters of a pint of Espagnole sauce
Cook this with the app: pantry check, scaling, and the assistant.