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Shallot Sauce
From Harper's cook book encyclopædia, 1902
Serves 6
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
536Calories
1 gProtein
5 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories536 kcal
Protein1.4 g
Carbohydrates5.1 g
Fiber1 g
Sugars2.4 g
Total Fat58 g
Saturated Fat36 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.2 g
Omega-30.2 g
Cholesterol154 mg
Sodium11 mg
Potassium117 mg
Calcium28 mg
Iron0.4 mg
Magnesium7.7 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.4 mg
Vitamin A491 mcg
Vitamin E1.7 mg
Vitamin K5.3 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline17 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 390. The excerpt below is the record exactly as published.
Shallot Sauce. — Peel half a dozen shallots and throw them into slightly salted boiling water, and let them boil for five minutes. Then drain them and boil them again in fresh boiling water, repeating this until tender. A quarter of an hour in all will probably be sufficient. Then drain and mince them, and stir them into a pint of good melted butter
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