Sauce Bokar

Name: Sauce Bokar
Ingredients: half a gill of tomato puree; half a gill of béchamel; 1 oz. sweet Bokar paprika; a little cream; a little beetroot; a little lemon juice; 3 leaves of dissolved gelatine

From Recherché entrées, 1907

Presented as published in 1907. 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

175Calories

10 gProtein

31 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories175 kcal

Protein10 g

Carbohydrates31 g

Fiber11 g

Sugars11 g

Total Fat5.5 g

Saturated Fat1.6 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol4.7 mg

Sodium150 mg

Potassium1058 mg

Calcium159 mg

Iron6.8 mg

Magnesium74 mg

Phosphorus180 mg

Zinc1.7 mg

Copper0.4 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C44 mg

Vitamin A747 mcg

Vitamin E8.4 mg

Vitamin K23 mcg

Vitamin B60.7 mg

Vitamin B120.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)3.1 mg

Folate41 mcg

Choline21 mg

Caffeine0 mg

Water190 g

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 81. The excerpt below is the record exactly as published.

Sauce Bokar. This is made as follows : — Heat up \ gill of tomato puree with | gill of bdchamel. Mix | oz. sweet Bokar paprika with a little cream, and add to the above. Add a little beetroot, lemon juice, and 3 leaves of dis- solved gelatin

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