dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Sauce Courl-Bouillon

Name: Sauce Courl-Bouillon
Yield: 6 servings
Ingredients: ^ cup olive oil; 5^ cup minced young onions.; 3 cloves (quarten) of garlic; I teaspoon thyme— green or^ed but on powaered.; J4 cup flour.; y2. cup tomatoes,; 4 cups soup stock.; Salt and pepper

From Cooking for profit, 1886

Serves 6

Serve fish and sauce together with toast or rice.

Presented as published in 1886. 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

139Calories

5 gProtein

18 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories139 kcal

Protein5 g

Carbohydrates18 g

Fiber0.8 g

Sugars4.6 g

Total Fat5.2 g

Saturated Fat4.8 g

Monounsaturated Fat14 g

Polyunsaturated Fat2.6 g

Omega-30.1 g

Cholesterol9.5 mg

Sodium1278 mg

Potassium262 mg

Calcium20 mg

Iron1.5 mg

Magnesium16 mg

Phosphorus59 mg

Zinc1.8 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C4.2 mg

Vitamin A33 mcg

Vitamin E1.5 mg

Vitamin K4.7 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2 mg

Folate24 mcg

Choline16 mg

Caffeine0 mg

Water169 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 237. The excerpt below is the record exactly as published.

Sauce Courl-Bouillon. ^ cup olive oil 5^ cup minced young onions. 3 cloves (quarten) of garlic I teaspoon thyme— green or^ed but on powaered. J4 cup flour. y2. cup tomatoes, 4 cups soup stock. Salt and pepper

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