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Madeira Sauce
From Banquets of the nations, 1911
Serves 1
Presented as published in 1911. 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
204Calories
9 gProtein
19 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories204 kcal
Protein8.6 g
Carbohydrates19 g
Fiber0.3 g
Sugars12 g
Total Fat10 g
Saturated Fat3.8 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol17 mg
Sodium506 mg
Potassium380 mg
Calcium284 mg
Iron0.6 mg
Magnesium28 mg
Phosphorus240 mg
Zinc1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A181 mcg
Vitamin E1.7 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.7 mg
Folate23 mcg
Choline1.1 mg
Caffeine0 mg
Water200 g
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 161. The excerpt below is the record exactly as published.
Madeira sauce. Madeira Sauce. Put half a tablespoonful of chopped onions in a stew- pan with a teaspoonful of salad oil ; stir over a moderate fire till getting rather yellowish, then add a tablespoonful of_ sherry, half a pint of white sauce or melted butter, with a little chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.