vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Poullette Sauce
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. 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
141Calories
4 gProtein
9 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories141 kcal
Protein4.3 g
Carbohydrates8.8 g
Fiber1.3 g
Sugars0 g
Total Fat8.4 g
Saturated Fat0.8 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.4 g
Cholesterol108 mg
Sodium10 mg
Potassium301 mg
Calcium17 mg
Iron0.8 mg
Magnesium10 mg
Phosphorus113 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.4 mg
Folate50 mcg
Choline70 mg
Caffeine0 mg
Alcohol9.3 g
Water94 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 41. The excerpt below is the record exactly as published.
POULETTE SAUCE. Stir an ounce of flour with the same quantity of butter in a stewpan on the fire for three minutes; then add a pint of white broth, and continue the stirring for fifteen minutes; after which, draw the stewpan away from the fire, thicken the sauce with the yolks of two eggs, season with salt and pepper, add a dozen champignons, sliced in twos or threes, with a gill of the liquor they have been boiled in
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