vegetarianpescatariangluten-freeegg-freefish-freeshellfish-free
Fennel Sauce
From Soyer's standard cookery, 1912
Serves 1
Serve principally with mackerel.
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
1114Calories
27 gProtein
96 gCarbs
69 gFat
Full nutrition (34 nutrients)
Calories1114 kcal
Protein27 g
Carbohydrates96 g
Fiber8.3 g
Sugars75 g
Total Fat69 g
Saturated Fat13 g
Monounsaturated Fat30 g
Polyunsaturated Fat21 g
Omega-30.1 g
Cholesterol0 mg
Sodium5784 mg
Potassium1105 mg
Calcium106 mg
Iron3.9 mg
Magnesium198 mg
Phosphorus470 mg
Zinc3.4 mg
Copper0.6 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C4.1 mg
Vitamin A0 mcg
Vitamin E9.6 mg
Vitamin K4.3 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)14 mg
Folate105 mcg
Choline124 mg
Caffeine0 mg
Water247 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 39. The excerpt below is the record exactly as published.
Fennel Sauce. Take one pint of butter sauce and finish it with two table- spoonfuls of chopped fennel
Cook this with the app: pantry check, scaling, and the assistant.