vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sauce Colbert
From The Hotel St. Francis cook book, 1919
Serves 2
Presented as published in 1919. 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
749Calories
12 gProtein
70 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories749 kcal
Protein12 g
Carbohydrates70 g
Fiber3.5 g
Sugars4.8 g
Total Fat44 g
Saturated Fat25 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol94 mg
Sodium4657 mg
Potassium464 mg
Calcium157 mg
Iron2.2 mg
Magnesium46 mg
Phosphorus236 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A299 mcg
Vitamin E1.1 mg
Vitamin K3.3 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.7 mg
Folate56 mcg
Choline16 mg
Caffeine0 mg
Water145 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 258. The excerpt below is the record exactly as published.
Sauce Colbert. Chop three shallots very fine, and simmer in butter. Add one-half glass of claret, and reduce almost dry. Then add one pint of brown gravy and cook for ten minutes. Before serving add three ounces of sweet butter, the juice of one lemon, and some chopped parsley
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