Geneva Sauce

Name: Geneva Sauce
Ingredients: some fish stock; mix in flour; boil some butter; a claret-glassful of claret; half a pint of fish stock; a bouquet garni; salt and pepper; two sliced onions; two or three chopped mushrooms

From À la mode cookery, 1902

Best served with fish.

Presented as published in 1902. 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

223Calories

14 gProtein

41 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories223 kcal

Protein14 g

Carbohydrates41 g

Fiber13 g

Sugars16 g

Total Fat2.7 g

Saturated Fat0.5 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat1 g

Cholesterol0 mg

Sodium2543 mg

Potassium941 mg

Calcium155 mg

Iron4.3 mg

Magnesium69 mg

Phosphorus342 mg

Zinc2.7 mg

Copper0.9 mg

Manganese0.5 mg

Vitamin D0.6 mcg

Vitamin C7.8 mg

Vitamin A2.4 mcg

Vitamin E0.4 mg

Vitamin K1.4 mcg

Vitamin B60.4 mg

Vitamin B120.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)9.1 mg

Folate98 mcg

Choline99 mg

Caffeine0 mg

Water789 g

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 49. The excerpt below is the record exactly as published.

Geneva Sauce (For Fish) Take some fish stock, mix in flour, boil some butter, then add the stock and stir ovqr the fire till brown ; add a claret-glassful of claret and half a pint of fish stock, a bouquet garni, salt and pepper, two sliced onions, and two or three chopped mushrooms

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