vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Russian Sauce
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
710Calories
24 gProtein
38 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories710 kcal
Protein24 g
Carbohydrates38 g
Fiber4.4 g
Sugars16 g
Total Fat43 g
Saturated Fat14 g
Monounsaturated Fat16 g
Polyunsaturated Fat10 g
Omega-30 g
Cholesterol405 mg
Sodium1103 mg
Potassium946 mg
Calcium396 mg
Iron4 mg
Magnesium84 mg
Phosphorus516 mg
Zinc2.9 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D5 mcg
Vitamin C15 mg
Vitamin A680 mcg
Vitamin E5.5 mg
Vitamin K13 mcg
Vitamin B60.7 mg
Vitamin B121.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)2.4 mg
Folate90 mcg
Choline343 mg
Caffeine0 mg
Water387 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 61. The excerpt below is the record exactly as published.
Russian Sauce. Have 1 pint of Bechamel sauce and add 1 teaspoon powdered sugar, 1 scant saltspoon cayenne pepper, 2 tablespoons grated horse- radish and 2 tablespoons of thick cream, or use yolks of 4 eggs beaten light and ^ pint of wine
Cook this with the app: pantry check, scaling, and the assistant.