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Claret or Bordelaise Sauce for Roast Chicken
From The Cook County cook book, 1912
Serves 4
Serve with any kind of roast meats and poultry.
Presented as published in 1912. 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
6Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories6 kcal
Protein0.1 g
Carbohydrates0.3 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium87 mg
Potassium6.9 mg
Calcium0.5 mg
Iron0 mg
Magnesium1.2 mg
Phosphorus2.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0.3 mg
Caffeine0 mg
Water6.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 193. The excerpt below is the record exactly as published.
CLARET OR BORDELAISE SAUCE FOR ROAST CHICKEN. — Make a brown sauce 'by substituting browned flour for white and adding a teaspoonful of kitchen bouquet. Season with onion juice, salt and pepper, boil 1 minute, pour in a wineglass of claret
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