Sauce Suedoise
From Fifty dinners, 1895
Presented as published in 1895. 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
335Calories
2 gProtein
33 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories335 kcal
Protein1.6 g
Carbohydrates33 g
Fiber3.4 g
Sugars18 g
Total Fat22 g
Saturated Fat4.4 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat12 g
Cholesterol9.1 mg
Sodium869 mg
Potassium188 mg
Calcium40 mg
Iron0.5 mg
Magnesium11 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C3.2 mg
Vitamin A17 mcg
Vitamin E2.2 mg
Vitamin K66 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate7.6 mcg
Choline14 mg
Caffeine0 mg
Water184 g
As published
This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 73. The excerpt below is the record exactly as published.
Sauce Suedoise is made in this way : — Weigh four ounces of uncooked apples after paring and trimming. Cut them up and simmer them in enough chablis to cover them till tender, reducing the whole of the wine in the process. Pass the apples through the sieve and put the puree into a bowl, let it get cold, adding an equal quantity of finely grated horseradish ; to this add a gill of mayonnaise sauce
Cook this with the app: pantry check, scaling, and the assistant.