nut-freesoy-freefish-freeshellfish-free
Sauce for Roast Quail, Croquettes or Chicken
From The Times cook book, no. 2, 1905
Serves 1
Serve thickened sauce or keep in hot water until needed.
Presented as published in 1905. 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
477Calories
18 gProtein
12 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories477 kcal
Protein18 g
Carbohydrates12 g
Fiber0.1 g
Sugars2.7 g
Total Fat50 g
Saturated Fat6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol62 mg
Sodium118 mg
Potassium96 mg
Calcium31 mg
Iron0.5 mg
Magnesium8.8 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.5 mg
Vitamin A2.9 mcg
Vitamin E5.8 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.8 mg
Folate16 mcg
Choline2.4 mg
Caffeine0 mg
Water329 g
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 150. The excerpt below is the record exactly as published.
SAUCE FOR ROAST QUAIL, CROQUETTES OR CHICKEN. Mrs. Helen Magee, 122 Xorth Johnston street, Los An- geles— Heaping tablespoon butter, tablespoon sifted flour, rub well together; one-half pint broth or water, two teaspoons mushroom, two teaspoons catsup, two tablespoons cream, two teaspoons lemon juice; put on to boil, stirring well; >add yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.