Sauce Robert
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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
541Calories
9 gProtein
85 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories541 kcal
Protein9.1 g
Carbohydrates85 g
Fiber14 g
Sugars13 g
Total Fat21 g
Saturated Fat8.1 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat4.3 g
Cholesterol54 mg
Sodium251 mg
Potassium1212 mg
Calcium147 mg
Iron3 mg
Magnesium65 mg
Phosphorus177 mg
Zinc1.3 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A62 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.7 mg
Folate88 mcg
Choline18 mg
Caffeine0 mg
Water418 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 15. The excerpt below is the record exactly as published.
SAUCE ROBERT TjlRY two large onions, wet them with a wineglassful of vinegar and two lumps of sugar, half a pint of good brown sauce
Cook this with the app: pantry check, scaling, and the assistant.