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Sauce Colbert aax Fines Herbes

Name: Sauce Colbert aax Fines Herbes
Yield: 1 servings
Ingredients: 1^ gill Espagnole sauce (No. 236); 1 glass of Madeira wine; 1 tablespoonful of meat glaze (No. 247); H oz. of fresh butter; 1 teaspoonful lemon-juice; chopped parsley, tarragon, and chervil — one dessertspoonful in all

From The new century cookery book, 1901

Serves 1

If desired richer, ^ oz. more butter may be added in the manner described.

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

629Calories

14 gProtein

40 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories629 kcal

Protein14 g

Carbohydrates40 g

Fiber1.8 g

Sugars9.2 g

Total Fat30 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol33 mg

Sodium1197 mg

Potassium639 mg

Calcium43 mg

Iron1.5 mg

Magnesium48 mg

Phosphorus168 mg

Zinc1.6 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C23 mg

Vitamin A0.3 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.5 mg

Folate45 mcg

Choline0.3 mg

Caffeine0 mg

Water240 g

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 134. The excerpt below is the record exactly as published.

Sauce Colbert aax Fines Herbes. — 1^ gill Espagnole sauce (No. 236), 1 glass of Madeira wine, 1 tablespoonful of meat glaze (No. 247), H oz. of fresh butter, 1 teaspoonful lemon-juice, chopped parsley, tarragon, and chervil — one dessertspoonful in all

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