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Sauce Perigourdine
From The table, 1889
Serves 1
Presented as published in 1889. 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
649Calories
28 gProtein
25 gCarbs
46 gFat
Full nutrition (32 nutrients)
Calories649 kcal
Protein28 g
Carbohydrates25 g
Fiber4.1 g
Sugars9.5 g
Total Fat46 g
Saturated Fat4.4 g
Monounsaturated Fat3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol13 mg
Sodium2367 mg
Potassium920 mg
Calcium81 mg
Iron2.4 mg
Magnesium65 mg
Phosphorus330 mg
Zinc3.3 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin C42 mg
Vitamin A35 mcg
Vitamin E0.4 mg
Vitamin K1.4 mcg
Vitamin B60.8 mg
Vitamin B120.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.1 mg
Folate91 mcg
Caffeine3.6 mg
Water144 g
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 116. The excerpt below is the record exactly as published.
two fine truffles ; place them in a sautoire with a glassful of Madeira wine. Reduce on the hot stove for five minutes. Add half a pint of Espagnole sauce
Cook this with the app: pantry check, scaling, and the assistant.