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Sauce Perigueux
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. 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
1125Calories
22 gProtein
147 gCarbs
23 gFat
Full nutrition (32 nutrients)
Calories1125 kcal
Protein22 g
Carbohydrates147 g
Fiber4.1 g
Sugars7.2 g
Total Fat23 g
Saturated Fat8.6 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol12 mg
Sodium9323 mg
Potassium756 mg
Calcium291 mg
Iron4.1 mg
Magnesium92 mg
Phosphorus432 mg
Zinc2.5 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin C0.6 mg
Vitamin A33 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)7.6 mg
Folate61 mcg
Caffeine1.8 mg
Water182 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 49. The excerpt below is the record exactly as published.
sauce Perigueux. Sauce Perigueux. Chop a small can of truffles and put in a casserole with one glass of Madeira, and reduce until nearly dry. Then add one pint of brown gravy and season with salt and Cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.