Sorrel Sauce
From The spirit of cookery, 1895
Loading a sauce with a voluminous puree is rather destructive of the character of sauce.
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
583Calories
32 gProtein
26 gCarbs
39 gFat
Full nutrition (21 nutrients)
Calories583 kcal
Protein32 g
Carbohydrates26 g
Fiber3.5 g
Total Fat39 g
Sodium2348 mg
Potassium826 mg
Calcium46 mg
Iron3.7 mg
Magnesium51 mg
Phosphorus410 mg
Zinc2.9 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin C195 mg
Vitamin B60.7 mg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.7 mg
Niacin (B3)8.5 mg
Folate89 mcg
Water325 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 166. The excerpt below is the record exactly as published.
Sorrel Sauce is espagnole with which a puree of sorrel
Cook this with the app: pantry check, scaling, and the assistant.