Financiere Sauce

Name: Financiere Sauce
Ingredients: Quarter of a pint of Sherry; One ounce of Butter; One ounce of Glaze; One tablespoonful of chopped Mushrooms or Truffles; Half a pint of Brown Sauce

From High-class cookery recipes, 1897

Presented as published in 1897. 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

764Calories

27 gProtein

49 gCarbs

61 gFat

Full nutrition (31 nutrients)

Calories764 kcal

Protein27 g

Carbohydrates49 g

Fiber3.5 g

Sugars24 g

Total Fat61 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol67 mg

Sodium2364 mg

Potassium948 mg

Calcium59 mg

Iron2.2 mg

Magnesium63 mg

Phosphorus306 mg

Zinc3 mg

Copper0.4 mg

Manganese0.5 mg

Vitamin C42 mg

Vitamin A1.1 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.5 mg

Niacin (B3)6.3 mg

Folate89 mcg

Caffeine0 mg

Water218 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 46. The excerpt below is the record exactly as published.

Financiere Sauce. Ingredients, Quarter of a pint of Sherry. One ounce of Butter. One ounce of Glaze. One tablespoonful of chopped Mushrooms or Truffles. Half a pint of Brown Sauce

Cook this with the app: pantry check, scaling, and the assistant.