Sauce Robert
From Cookery, 1897
Presented as published in 1897. 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
167Calories
6 gProtein
31 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories167 kcal
Protein5.7 g
Carbohydrates31 g
Fiber6.2 g
Sugars13 g
Total Fat3.6 g
Saturated Fat0.3 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium13 mg
Potassium506 mg
Calcium93 mg
Iron1.5 mg
Magnesium64 mg
Phosphorus163 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A0.2 mcg
Vitamin E0.5 mg
Vitamin K1.7 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate72 mcg
Choline30 mg
Caffeine0 mg
Water268 g
As published
This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 13. The excerpt below is the record exactly as published.
Sauce Robert. — Melt over the fire some butter or good marrow fat (lard will do as well), put in a couple of good-sized onions sliced, and toss them till they are fairly well coloured and tender. Moisten with the necessary quantity of good stock, add salt and pepper to taste, a pinch of nutmeg, the same quantity of mustard powder, and a few drops of vinegar
Cook this with the app: pantry check, scaling, and the assistant.