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Sauce (Fennel)
From Recipes for the million, 1891
Serves 4
Presented as published in 1891. 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
80Calories
4 gProtein
15 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories80 kcal
Protein3.6 g
Carbohydrates15 g
Fiber2.2 g
Sugars4.8 g
Total Fat1.5 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Cholesterol1.8 mg
Sodium15 mg
Potassium212 mg
Calcium29 mg
Iron0.6 mg
Magnesium12 mg
Phosphorus50 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C8.6 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate36 mcg
Choline11 mg
Caffeine0 mg
Water153 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 193. The excerpt below is the record exactly as published.
SAUCE (FENNEL). — Slice up three or four onions, and put them into a saucepan with a cupful of good gravy and two cloves of garlic ; simmer for one hour, let it get cold, then remove the fat and pass the sauce through a sieve. Add chopped parsley, fennel, pepper, and salt
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