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Sauce Albufera
From Soyer's standard cookery, 1912
Serves 4
Serve with poultry and poached sweet-bread.
Presented as published in 1912. 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
28Calories
0 gProtein
7 gCarbs
0 gFat
Full nutrition (30 nutrients)
Calories28 kcal
Protein0 g
Carbohydrates6.8 g
Fiber0 g
Sugars6.5 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0.1 mg
Sodium0.5 mg
Potassium2.4 mg
Calcium1.4 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus1.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Caffeine0 mg
Water1.2 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 37. The excerpt below is the record exactly as published.
Sauce Albufera. Take the necessary quantity of Supreme Sauce, and add to this four tablespoonfuls of dissolved, pale meat glaze
Cook this with the app: pantry check, scaling, and the assistant.