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Prussian Sauce
From The table, 1889
Serves 6
Use when needed.
Presented as published in 1889. 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
29Calories
0 gProtein
3 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories29 kcal
Protein0.5 g
Carbohydrates2.6 g
Fiber0.4 g
Sugars1.8 g
Total Fat2 g
Saturated Fat1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Cholesterol5 mg
Sodium1625 mg
Potassium111 mg
Calcium12 mg
Iron0.3 mg
Magnesium5.4 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A4.8 mcg
Vitamin E0.1 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate8 mcg
Choline0.5 mg
Caffeine0 mg
Water64 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 119. The excerpt below is the record exactly as published.
Prussian Sauce. — Add to three-quarters of a pint of hot bechamel sauce (No. 154), a teaspoonful of powdered sugar, a scant tea- spoonful of red pepper, three tablespoonfuls of grated horseradish, and two tablespoonfuls of cold cream
Cook this with the app: pantry check, scaling, and the assistant.