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Sauce Poivrade
From The Hotel St. Francis cook book, 1919
Serves 4
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
728Calories
29 gProtein
27 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories728 kcal
Protein29 g
Carbohydrates27 g
Fiber6.4 g
Sugars7.1 g
Total Fat55 g
Saturated Fat11 g
Monounsaturated Fat5 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol46 mg
Sodium2371 mg
Potassium1178 mg
Calcium87 mg
Iron3.6 mg
Magnesium76 mg
Phosphorus355 mg
Zinc3.3 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C50 mg
Vitamin A145 mcg
Vitamin E0.5 mg
Vitamin K2.2 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.2 mg
Folate120 mcg
Choline14 mg
Caffeine0 mg
Water311 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 44. The excerpt below is the record exactly as published.
sauce poivrade. Sauce poivrade. Crush one-half cup of black pepper berries and put in vessel with one dozen chopped shallots, a little parsley, and one pint of white wine vinegar. Boil and reduce until nearly dry, then add one quart of brown sauce, or sauce Madere, and boil for five minutes, then strain, and stir in three ounces of sweet butter
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