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Sauce (Brown Italian)
From Recipes for the million, 1891
Serves 4
This sauce should not be made too thick.
Presented as published in 1891. 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
55Calories
2 gProtein
7 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories55 kcal
Protein2 g
Carbohydrates6.7 g
Fiber0.3 g
Sugars2.2 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol1.8 mg
Sodium474 mg
Potassium138 mg
Calcium10 mg
Iron0.5 mg
Magnesium10 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A5.3 mcg
Vitamin E0 mg
Vitamin K18 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate7 mcg
Choline9.9 mg
Caffeine0 mg
Water115 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 192. The excerpt below is the record exactly as published.
SAUCE (BROWN ITALIAN). — Take two tablespoonfuls of chopped mushrooms, one spoonful of shallots, and one of parsley. Put them into a stew-pan with a cupful of good stock and a glass of sherry. Boil up ; add clove, lemon, nutmeg and sugar. Boil again with a little more stock
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