Fennel Sauce
From The spirit of cookery, 1895
This sauce pairs well with fish.
Presented as published in 1895. 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
581Calories
15 gProtein
53 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories581 kcal
Protein15 g
Carbohydrates53 g
Fiber6 g
Sugars40 g
Total Fat35 g
Saturated Fat6.3 g
Monounsaturated Fat15 g
Polyunsaturated Fat10 g
Omega-30.1 g
Cholesterol0 mg
Sodium2936 mg
Potassium852 mg
Calcium90 mg
Iron2 mg
Magnesium112 mg
Phosphorus265 mg
Zinc1.8 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A0 mcg
Vitamin E4.8 mg
Vitamin K2.2 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.9 mg
Folate86 mcg
Choline62 mg
Caffeine0 mg
Water207 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 165. The excerpt below is the record exactly as published.
Fennel Sauce is specialized by fennel. Gooseberry Sauce is remarkable by a mystic association. In French works it is termed Saioce to VAnglaise aux DERIVED SAUCES 253 groseilles h maquereaux. Most French and many English and German works repeat the injunction, which has not yet been traced to its origin, that this sauce was to be served with plain boiled maquerel ; but they have not explained what connection there exists between the fish maclcerel and the French name for gooseberries, groseilles b, maquereaux. At present the relation seems only a similarity of sound. The recipes given by some authors lead to the preparation of a mere puree, or gooseberry fool, which, as such, belongs hardly to the sauces, but may be ranged with them like apple sauce. But a sweet sour sauce made by addition of this puree to butter sauce
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Cook this with the app: pantry check, scaling, and the assistant.