Jtalienne Sauce
From Gas cookery, 1885
Espagnole is the same as good brown sauce. Substitute butter for oil if preferred.
Presented as published in 1885. 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
1071Calories
66 gProtein
37 gCarbs
76 gFat
Full nutrition (33 nutrients)
Calories1071 kcal
Protein66 g
Carbohydrates37 g
Fiber11 g
Sugars8.3 g
Total Fat76 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium4718 mg
Potassium2996 mg
Calcium103 mg
Iron6.4 mg
Magnesium143 mg
Phosphorus935 mg
Zinc8 mg
Copper2 mg
Manganese1 mg
Vitamin D0.8 mcg
Vitamin C95 mg
Vitamin A3.9 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.9 mg
Vitamin B120.2 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)2.6 mg
Niacin (B3)27 mg
Folate250 mcg
Choline73 mg
Caffeine0 mg
Water635 g
As published
This recipe was extracted from Gas cookery (1885) by Helen Edden, page 51. The excerpt below is the record exactly as published.
Jtalienne Sauce. Ingredients. — 2 Shalots, 6 Mushrooms, 1 dessert spoonful Salad Oil, wine-glass Sherry, 1 sprig Thyme, 1 Bay Leaf, pint Espagnole Sauce
Cook this with the app: pantry check, scaling, and the assistant.