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Fennel Sauce
From Consult me, 1902
Serves 4
Presented as published in 1902. 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
51Calories
3 gProtein
8 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories51 kcal
Protein3 g
Carbohydrates7.9 g
Fiber1.1 g
Sugars1.5 g
Total Fat1.5 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.1 g
Cholesterol1.8 mg
Sodium18 mg
Potassium147 mg
Calcium22 mg
Iron0.9 mg
Magnesium8.2 mg
Phosphorus32 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A26 mcg
Vitamin E0.1 mg
Vitamin K103 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate32 mcg
Choline6.3 mg
Caffeine0 mg
Water91 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 217. The excerpt below is the record exactly as published.
FENNEL SAUCE.— Soak four sliced onions, in two spoonfuls of oil, a cup of gravy, two cloves of garlick ; simmer an hour ; skim off the fat, and sieve ; add chopped parsley, fennel, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.