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Sauce Allemande
From Cooking for profit, 1886
Serves 4
Allemande sauce is a German sauce.
Presented as published in 1886. 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
111Calories
8 gProtein
10 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories111 kcal
Protein7.8 g
Carbohydrates10 g
Fiber0 g
Sugars3.8 g
Total Fat6.8 g
Saturated Fat1.2 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol62 mg
Sodium361 mg
Potassium273 mg
Calcium15 mg
Iron0.8 mg
Magnesium12 mg
Phosphorus92 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0.5 mg
Vitamin A22 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.9 mg
Folate21 mcg
Choline59 mg
Caffeine0 mg
Water232 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 251. The excerpt below is the record exactly as published.
ake^ chicken or veal broth boiled down rich and strained through a nap- kin and pour it to a roux of butter and flour made hot over the fire as if mak- ing butter sauce. When thin enough let it slowly boil at the side and skim ofl" the butter that rises while the sauce is becoming thick- er by reduction. Shortly before it is wanted mix ^ the yolk of an egg with it carefully, without curdling the yolk with too much heat, and add the juice of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.