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Sauce Demi-glace (Half-Glaze Sauce)
From Cookery for every household, 1914
Serves 2
Presented as published in 1914. 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
715Calories
27 gProtein
37 gCarbs
38 gFat
Full nutrition (31 nutrients)
Calories715 kcal
Protein27 g
Carbohydrates37 g
Fiber3.5 g
Sugars13 g
Total Fat38 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0.1 mg
Sodium2360 mg
Potassium938 mg
Calcium53 mg
Iron2.2 mg
Magnesium62 mg
Phosphorus299 mg
Zinc3 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin C42 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.3 mg
Folate89 mcg
Caffeine0 mg
Water210 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 299. The excerpt below is the record exactly as published.
Sauce Demi-glace (Half-Glaze Sauce) i pt. Espagnole sauce. I 1 glass sherry or i oz. meat glaze
Cook this with the app: pantry check, scaling, and the assistant.