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Mirepoix 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
119Calories
7 gProtein
17 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories119 kcal
Protein7.4 g
Carbohydrates17 g
Fiber1.9 g
Sugars7 g
Total Fat3.1 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.6 g
Cholesterol7.1 mg
Sodium361 mg
Potassium468 mg
Calcium32 mg
Iron0.9 mg
Magnesium20 mg
Phosphorus101 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A128 mcg
Vitamin E0.2 mg
Vitamin K2.6 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.6 mg
Folate28 mcg
Choline30 mg
Caffeine0 mg
Water313 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 114. The excerpt below is the record exactly as published.
Mirepoix Sauce. Mince a large onion ; „ a large carrot ; „ a piece of celery. SA UCES. 279 Put in a stewpan with some trimmings of bacon, and fry in fat until the onions, &c., are a good colour. Then stir in a quart of broth and a large wine-glass of Chablis. Add fine herbs, mushroom trimmings, and the pulp of a lemon
Cook this with the app: pantry check, scaling, and the assistant.