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Kitchen Bouquet Sauce (Sauce au Bouquet de Cuisine)
From The Swedish, French, American cook book, 1918
Serves 1
Used for coloring gravy and sauces.
Presented as published in 1918. 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
774Calories
0 gProtein
200 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories774 kcal
Protein0 g
Carbohydrates200 g
Fiber0 g
Sugars201 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.1 mg
Potassium6.4 mg
Calcium9.1 mg
Iron0.1 mg
Magnesium3 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water236 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 469. The excerpt below is the record exactly as published.
Kitchen Bouquet Sauce ( Sauce au Bouquet de Cuisine ) Put a cup of granulated sugar in a saucepan on a slow fire until it begins to melt; then, with a wooden spoon with a long handle, stir the sugar until it gets very dark brown and no [longer sweet; pour about one cup of hot water
Cook this with the app: pantry check, scaling, and the assistant.