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Sauce Veloute
From The household cook book, 1902
Serves 2
Presented as published in 1902. 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
539Calories
60 gProtein
40 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories539 kcal
Protein60 g
Carbohydrates40 g
Fiber11 g
Sugars12 g
Total Fat19 g
Saturated Fat7.7 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol186 mg
Sodium5187 mg
Potassium2508 mg
Calcium212 mg
Iron8.2 mg
Magnesium139 mg
Phosphorus885 mg
Zinc9.9 mg
Copper1.9 mg
Manganese4 mg
Vitamin D0.8 mcg
Vitamin C15 mg
Vitamin A506 mcg
Vitamin E1.4 mg
Vitamin K32 mcg
Vitamin B61.5 mg
Vitamin B123.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2.4 mg
Niacin (B3)34 mg
Folate124 mcg
Choline83 mg
Caffeine0 mg
Water620 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 78. The excerpt below is the record exactly as published.
SAUCE VELOUTE — Heat in melted butter, 1 pound of veal, cut finely, and any bits of fowl you may have, together with 12 good=siz- ed mushrooms; do not let them brown; then put them into a sauce- pan with two carrots and onions cut finely, a large tablespoon of flour, salt, pepper, a little mixed spice and as much veal gravy as will cover them
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