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Sauce Demi-Glace

Name: Sauce Demi-Glace
Yield: 1 servings
Ingredients: Reduce ½ pint Espagnole sauce; 1 gill of good gravy (strained and free from fat)

From The new century cookery book, 1901

Serves 1

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

551Calories

31 gProtein

19 gCarbs

40 gFat

Full nutrition (33 nutrients)

Calories551 kcal

Protein31 g

Carbohydrates19 g

Fiber3.9 g

Sugars0 g

Total Fat40 g

Saturated Fat1.2 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat0.1 g

Cholesterol3.5 mg

Sodium2370 mg

Potassium922 mg

Calcium48 mg

Iron2.8 mg

Magnesium54 mg

Phosphorus322 mg

Zinc4.1 mg

Copper0.5 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C42 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.8 mg

Vitamin B120.1 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.5 mg

Niacin (B3)6.8 mg

Folate118 mcg

Choline7.4 mg

Caffeine0 mg

Water226 g

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 131. The excerpt below is the record exactly as published.

Sauce Demi-Glace. — Reduce \ pint Espagnole sauce with 1 gill of good gravy (strained and free from fat)

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