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Fennel Sauce (Sauce Fenouil)
From Cookery for every household, 1914
Serves 4
Presented as published in 1914. 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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (18 nutrients)
Calories0.9 kcal
Protein0 g
Carbohydrates0.2 g
Fiber0.1 g
Sugars0.1 g
Total Fat0 g
Sodium1.7 mg
Potassium12 mg
Calcium1.5 mg
Iron0 mg
Magnesium0.5 mg
Phosphorus1.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.5 mg
Folate1.3 mcg
Water3.3 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 294. The excerpt below is the record exactly as published.
Fennel Sauce (Sauce Fenouil) Make in the same way as Parsley Sauce (see Recipe 700), adding 1 table-spoonful chopped fennel
Cook this with the app: pantry check, scaling, and the assistant.