Sauce JSchalotte
From The "Queen" cookery books: Entrees, 1901
Excellent with mutton.
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
642Calories
32 gProtein
44 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories642 kcal
Protein32 g
Carbohydrates44 g
Fiber9.5 g
Sugars15 g
Total Fat38 g
Saturated Fat0.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Cholesterol1.8 mg
Sodium2455 mg
Potassium1498 mg
Calcium118 mg
Iron4.6 mg
Magnesium94 mg
Phosphorus412 mg
Zinc3.7 mg
Copper0.5 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A4.5 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.3 mg
Folate154 mcg
Choline26 mg
Caffeine0 mg
Water322 g
As published
This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 100. The excerpt below is the record exactly as published.
Sauce JSchalotte. — Moisten six or eight shallots, a bay leaf, some parsley, and a little thyme, with half a gill of strong veal stock, and reduce it to a glaze ; then pour on to it half a pint of brown sauce
Cook this with the app: pantry check, scaling, and the assistant.