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Sauce Robert
From The table, 1889
Serves 1
Presented as published in 1889. 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
574Calories
29 gProtein
24 gCarbs
51 gFat
Full nutrition (33 nutrients)
Calories574 kcal
Protein29 g
Carbohydrates24 g
Fiber5.4 g
Sugars7.7 g
Total Fat51 g
Saturated Fat0.1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Cholesterol33 mg
Sodium2354 mg
Potassium978 mg
Calcium75 mg
Iron2.6 mg
Magnesium79 mg
Phosphorus356 mg
Zinc3.4 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A0.1 mcg
Vitamin E0.3 mg
Vitamin K0.6 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.4 mg
Folate112 mcg
Choline11 mg
Caffeine0 mg
Water206 g
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 116. The excerpt below is the record exactly as published.
Sauce Robert. — Slice half an onion and fry it in a saucepan with half an ounce of butter and a teaspoonful of sugar until it is of a golden STOCKS, SAUCES, FORCEMEATS, GARNISHINGS. IJJ color, or about five minutes ; then moisten with half a glassful of white wine and half a pint of Espagnole sauce (No. 151). Boil for ten minutes ; then add a teaspoonful of dry English mustard
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