Orleans Sauce
From The spirit of cookery, 1895
Presented as published in 1895. 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
718Calories
83 gProtein
18 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories718 kcal
Protein83 g
Carbohydrates18 g
Fiber6.4 g
Sugars8.9 g
Total Fat33 g
Saturated Fat8.5 g
Monounsaturated Fat13 g
Polyunsaturated Fat8.3 g
Omega-30 g
Cholesterol573 mg
Sodium11776 mg
Potassium1889 mg
Calcium647 mg
Iron14 mg
Magnesium200 mg
Phosphorus872 mg
Zinc7.4 mg
Copper1.1 mg
Manganese0.5 mg
Vitamin D6 mcg
Vitamin C9.9 mg
Vitamin A1281 mcg
Vitamin E10 mg
Vitamin K157 mcg
Vitamin B60.8 mg
Vitamin B123 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)48 mg
Folate104 mcg
Choline515 mg
Caffeine0 mg
Water531 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 162. The excerpt below is the record exactly as published.
Orleans Sauce is a mince of carrots, anchovies, hard-boiled eggs, and gherkins with poivrade
Cook this with the app: pantry check, scaling, and the assistant.