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Poivrade Sauce
From Banquets of the nations, 1911
Serves 3
When used for European cookery keep out the garlic and lard.
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
344Calories
9 gProtein
35 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories344 kcal
Protein9 g
Carbohydrates35 g
Fiber8.8 g
Sugars11 g
Total Fat21 g
Saturated Fat11 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol52 mg
Sodium302 mg
Potassium899 mg
Calcium148 mg
Iron3.8 mg
Magnesium68 mg
Phosphorus151 mg
Zinc1.4 mg
Copper0.3 mg
Manganese3.8 mg
Vitamin D0.1 mcg
Vitamin C33 mg
Vitamin A535 mcg
Vitamin E1.7 mg
Vitamin K160 mcg
Vitamin B60.5 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate80 mcg
Choline36 mg
Caffeine0 mg
Water290 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 224. The excerpt below is the record exactly as published.
Poivrade Sauce. Wash and shred half a head of celery, two onions, two carrots, two leeks ; put them in a pan with two ounces of lard or butter, same quantity of chopped ham, half a clove of garlic, a dozen peppercorns, three cloves, half a blade of mace, a bunch of fine herbs, two tomatoes sliced ; fry till a light brown, then put in half a tumbler of vinegar, and boil till very little liquid left, after which stir in an ounce and a-half of flour, and a pint and a-half of stock
Cook this with the app: pantry check, scaling, and the assistant.