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Paprika Sauce
From The Hotel St. Francis cook book, 1919
Serves 2
Presented as published in 1919. 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
493Calories
8 gProtein
18 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories493 kcal
Protein8.3 g
Carbohydrates18 g
Fiber5.6 g
Sugars4.5 g
Total Fat50 g
Saturated Fat25 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol145 mg
Sodium5032 mg
Potassium568 mg
Calcium123 mg
Iron3 mg
Magnesium40 mg
Phosphorus169 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C5.7 mg
Vitamin A308 mcg
Vitamin E3.7 mg
Vitamin K13 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate21 mcg
Choline24 mg
Caffeine0 mg
Water147 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 265. The excerpt below is the record exactly as published.
paprika sauce, and garnish with paprika potatoes. Paprika sauce. Simmer one chopped onion and a chopped slice of raw ham, in a little butter. Add one cup of cream, two cups of cream sauce, a soupspoonful of paprika, and a little salt
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