gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Financiere Sauce
From Miss Parloa's kitchen companion, 1887
Serves 6
The materials that remain in the strainer may be put into a stew-pan with three pints of any kind of stock and simmered for two hours or longer for a strong flavor.
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
86Calories
5 gProtein
8 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories86 kcal
Protein5.4 g
Carbohydrates8.1 g
Fiber1.8 g
Sugars1.4 g
Total Fat3.9 g
Saturated Fat1.3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol16 mg
Sodium510 mg
Potassium377 mg
Calcium22 mg
Iron3.2 mg
Magnesium24 mg
Phosphorus89 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C7.3 mg
Vitamin A51 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.8 mg
Folate16 mcg
Choline17 mg
Caffeine0.3 mg
Water109 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 242. The excerpt below is the record exactly as published.
Financiere Sauce. Use one pint of Spanish sauce, one gill of essence of chicken, one cupful of chopped mushrooms, and one small box of truffles, chopped fine
Cook this with the app: pantry check, scaling, and the assistant.