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Sauce a la Tortue

Name: Sauce a la Tortue
Yield: 6 servings
Ingredients: 3 cupfuls brown consomme; 1 bay leaf; 1/2 can mushrooms; 2 tablespoonfuls flour; 1/2 can tomatoes; 1/2 teaspoonful salt; 1 truffle; 1/4 cupful sherry

From The new Annie Dennis cook book, 1905

Serves 6

Presented as published in 1905. 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

31Calories

3 gProtein

4 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories31 kcal

Protein3.1 g

Carbohydrates4 g

Fiber0.2 g

Sugars0.5 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium569 mg

Potassium119 mg

Calcium8 mg

Iron0.5 mg

Magnesium3.1 mg

Phosphorus24 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C1.9 mg

Vitamin A4.5 mcg

Vitamin E0.1 mg

Vitamin K0.8 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.7 mg

Folate7.5 mcg

Choline1.5 mg

Caffeine0 mg

Water134 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 99. The excerpt below is the record exactly as published.

Sauce a la Tortue 3 cupfuls brown consomme 1 bay leaf V2 can mushrooms 2 tablespoonfuls flour V2 can tomatoes V2 teaspoonful salt 1 truffle

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