Sheeps’ Trotters, Robert Sauce
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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
3Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (29 nutrients)
Calories3.3 kcal
Protein0.2 g
Carbohydrates0.3 g
Fiber0.2 g
Sugars0.1 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Sodium60 mg
Potassium8.1 mg
Calcium3.4 mg
Iron0.1 mg
Magnesium2.6 mg
Phosphorus5.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Water4.5 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 66. The excerpt below is the record exactly as published.
Sheeps’ trotters, Robert sauce. Boil the trotters in salt and water; when done, drain, and simmer for three quarters of an hour in Robert sauce ; season with salt and pepper, and just before taking off the fire stir in a teaspoonful of mustard
Cook this with the app: pantry check, scaling, and the assistant.