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Sauce au Cognac
From The new century cookery book, 1901
Serves 1
Presented as published in 1901. 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
616Calories
1 gProtein
124 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories616 kcal
Protein1 g
Carbohydrates124 g
Fiber1 g
Sugars113 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium9.5 mg
Potassium50 mg
Calcium9.2 mg
Iron0.4 mg
Magnesium16 mg
Phosphorus41 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate3.5 mcg
Choline3.1 mg
Caffeine0 mg
Alcohol19 g
Water275 g
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 147. The excerpt below is the record exactly as published.
Sauce au Cognac. — 4 oz. loaf sugar, % oz. cornflour, £ gill brandy, ^ pint water.
Cook this with the app: pantry check, scaling, and the assistant.