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Sauce Venitienne
From The new century cookery book, 1901
Serves 1
Presented as published in 1901. 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
397Calories
10 gProtein
27 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories397 kcal
Protein10 g
Carbohydrates27 g
Fiber1.6 g
Sugars16 g
Total Fat29 g
Saturated Fat18 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol80 mg
Sodium619 mg
Potassium472 mg
Calcium330 mg
Iron0.8 mg
Magnesium33 mg
Phosphorus275 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A393 mcg
Vitamin E0.9 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.8 mg
Folate30 mcg
Choline7.9 mg
Caffeine0 mg
Water248 g
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 127. The excerpt below is the record exactly as published.
Sauce Venitienne. -\ pint Allemancle (No. 204) or Bechamel (No. 242) sauce, 1 oz. lobster butter (No. 391), 1 dessert- spoonful meat glaze (No. 247), the juice of half a lemon, pepper, nutmeg, and salt, 1 teaspoonful finely -chopped tarragon-leave
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