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Italian Sauce
From Cookery and housekeeping, 1882
Serves 4
Presented as published in 1882. 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
41Calories
2 gProtein
7 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories41 kcal
Protein2.1 g
Carbohydrates7.2 g
Fiber2.2 g
Sugars1.4 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0.7 mg
Sodium2463 mg
Potassium228 mg
Calcium43 mg
Iron1.3 mg
Magnesium19 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C9.7 mg
Vitamin A29 mcg
Vitamin E0.1 mg
Vitamin K113 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate17 mcg
Choline7.4 mg
Caffeine0 mg
Water54 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 119. The excerpt below is the record exactly as published.
Italian Sauce. I wine-glass of Chablis ^ Simmier till reduced to 3 J wine-glasses of broth | half the quantity. Add mushrooms chopped fine ; Half the quantity of shallot ; Thyme, parsley ; Salt, pepper
Cook this with the app: pantry check, scaling, and the assistant.