Lemon Sauce
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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
395Calories
33 gProtein
9 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories395 kcal
Protein33 g
Carbohydrates9.3 g
Fiber2.8 g
Sugars2.5 g
Total Fat26 g
Saturated Fat7.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.6 g
Cholesterol128 mg
Sodium121 mg
Potassium459 mg
Calcium45 mg
Iron2.1 mg
Magnesium42 mg
Phosphorus266 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C56 mg
Vitamin A71 mcg
Vitamin E0.7 mg
Vitamin K2.6 mcg
Vitamin B60.7 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate21 mcg
Choline107 mg
Caffeine0 mg
Water201 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 84. The excerpt below is the record exactly as published.
Lemon sauce. Peel a lemon, remove all the pips, and slice it; chop up into dice, and warm in a saucepan with the minced liver of a chicken, which has been blanched, and some butter
Cook this with the app: pantry check, scaling, and the assistant.