Sauce Robert

Name: Sauce Robert
Ingredients: i small onion; f oz. of butter; i glass of white wine; | pint of demi-glace sauce; i teaspoonful of meat glaze; i teaspoonful of French mus- tard; a pinch of castor sugar

From Recherché entrées, 1907

Presented as published in 1907. 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

321Calories

5 gProtein

34 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories321 kcal

Protein5 g

Carbohydrates34 g

Fiber6.5 g

Sugars17 g

Total Fat13 g

Saturated Fat0.2 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol33 mg

Sodium94 mg

Potassium958 mg

Calcium75 mg

Iron2.8 mg

Magnesium55 mg

Phosphorus119 mg

Zinc0.8 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C28 mg

Vitamin A54 mcg

Vitamin E3.6 mg

Vitamin K7.5 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.6 mg

Folate51 mcg

Choline33 mg

Caffeine0 mg

Water569 g

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 77. The excerpt below is the record exactly as published.

Sauce Robert. Peel and chop finely i small onion, fry it without browning in ^ oz. of butter, add i glass of white wine and reduce to two-thirds. Next add | pint of demi-glace sauce and cook for 10 minutes longer. Lastly add i teaspoonful of meat glaze, i teaspoonful of French mus- tard, and a pinch of castor sugar

Cook this with the app: pantry check, scaling, and the assistant.