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Clear Brown Sauce

Name: Clear Brown Sauce
Yield: 4 servings
Ingredients: a table-spoonful of beef extract; one table-spoonful and a half of arrowroot; one cupful and a half of water; a clove; a bay leaf; a small slice of onion; a thin slice of carrot; a teaspoonful of butter; salt and pepper to suit the taste

From Miss Parloa's kitchen companion, 1887

Serves 4

In this sauce consomme may be substituted for the beef extract and water.

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

36Calories

1 gProtein

7 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories36 kcal

Protein0.8 g

Carbohydrates6.6 g

Fiber1.6 g

Sugars2.7 g

Total Fat1.2 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol2.6 mg

Sodium19 mg

Potassium135 mg

Calcium26 mg

Iron0.4 mg

Magnesium11 mg

Phosphorus21 mg

Zinc0.2 mg

Copper0 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C3.8 mg

Vitamin A126 mcg

Vitamin E0.2 mg

Vitamin K3.9 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate20 mcg

Choline4.1 mg

Caffeine0 mg

Water140 g

Estimated from matched ingredients across 4 servings.

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.

Clear Brown Sauce. Use a table-spoonful of beef extract, one table-spoonful and a half of arrowroot, one cupful and a half of water, a clove, a bay leaf, a small slice of onion, a thin slice of carrot about the size of a quarter of a dollar, a teaspoon- ful of butter, and salt and pepper to suit the taste

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