Robert Sauce

Name: Robert Sauce
Ingredients: 2 small onions; 1^oz’of butter; 1 gill of French white wine; i pint of brown sauce; 2teaspoonsfulof French mustard; 1 teaspoonfulofanchovy sauce; 4 oz. of glaze

From Domestic and economical cookery recipes, 1897

If liked, tarragon or plain vinegar may be substituted for the wine.

Presented as published in 1897. 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

1587Calories

57 gProtein

149 gCarbs

111 gFat

Full nutrition (34 nutrients)

Calories1587 kcal

Protein57 g

Carbohydrates149 g

Fiber13 g

Sugars104 g

Total Fat111 g

Saturated Fat0.5 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol101 mg

Sodium5349 mg

Potassium2167 mg

Calcium186 mg

Iron4.8 mg

Magnesium152 mg

Phosphorus695 mg

Zinc6.5 mg

Copper0.8 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C106 mg

Vitamin A5.2 mcg

Vitamin E0.1 mg

Vitamin K1.4 mcg

Vitamin B61.9 mg

Vitamin B120.1 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1 mg

Niacin (B3)13 mg

Folate239 mcg

Choline19 mg

Caffeine0 mg

Water654 g

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 32. The excerpt below is the record exactly as published.

ROBERT SAUCE. INGREDIENTS. 2 small onions l^oz’of butter 1 gill of French white wine i pint of brown sauce 2teaspoonsfulof French mustard 1 teaspoonfulofanchovy sauce 4 oz. of glaze

Cook this with the app: pantry check, scaling, and the assistant.