pescatariangluten-freenut-freesoy-free
Sauce Riche
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
355Calories
18 gProtein
34 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories355 kcal
Protein18 g
Carbohydrates34 g
Fiber9.4 g
Sugars14 g
Total Fat19 g
Saturated Fat4.5 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat5.4 g
Cholesterol51 mg
Sodium2338 mg
Potassium734 mg
Calcium208 mg
Iron3.9 mg
Magnesium83 mg
Phosphorus434 mg
Zinc3.6 mg
Copper1 mg
Manganese0.4 mg
Vitamin D2.3 mcg
Vitamin C0.9 mg
Vitamin A163 mcg
Vitamin E0.6 mg
Vitamin K1.9 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.4 mg
Folate59 mcg
Choline98 mg
Caffeine0 mg
Water454 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 282. The excerpt below is the record exactly as published.
sauce Riche Olivette potatoes Breast of chicken, Alexandra Hearts of lettuce Philadelphia ice cream Assorted cakes Coffee Sweet-and-sour bananas. Put six ounces of brown sugar and some pepper berries tied in cheese cloth, in one quart of vinegar and bring to the boiling point. Then add three sliced green peppers and boil for two minutes, add six sliced pimentos and remove the pepper berries. Peel one dozen bananas and put them in an earthern jar and pour the boiling vinegar and peppers over them. Let stand for twelve hours and serve cold. Consomme Massenet. Garnish the consomme with boiled carrots cut in half-moon shape, and boiled macaroni cut in pieces one-half inch long. Sprinkle with chopped chervil. Blood pudding. Made of pork blood, etc., and may be obtained from your butcher. Broil or fry in butter. Potage Reine Margot. To cream of chicken add some almonds mashed fine, mixed with a little cream, and strained. This is called almond milk. Sauce Riche. Mix a tablespoonful of anchovy paste with a pint of Hol- landaise sauce, add one truffle, three heads of French mushrooms, and one dozen shrimps
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