Spanish Sauce

Name: Spanish Sauce
Ingredients: two slices of ham; a few slices of veal; carrots; onions; half a bottle of white wine; a head of garlic; a bouquet of parsley; two heads of cloves; a laurel leaf

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

347Calories

26 gProtein

48 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories347 kcal

Protein26 g

Carbohydrates48 g

Fiber11 g

Sugars13 g

Total Fat7.4 g

Saturated Fat2.5 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol56 mg

Sodium1059 mg

Potassium1062 mg

Calcium151 mg

Iron2.6 mg

Magnesium75 mg

Phosphorus302 mg

Zinc3 mg

Copper0.2 mg

Manganese6.4 mg

Vitamin D0.4 mcg

Vitamin C24 mg

Vitamin A1070 mcg

Vitamin E2 mg

Vitamin K32 mcg

Vitamin B60.8 mg

Vitamin B120.9 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.4 mg

Niacin (B3)7 mg

Folate64 mcg

Choline76 mg

Caffeine0 mg

Water351 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 121. The excerpt below is the record exactly as published.

Spanish sauce. Warm two slices of ham, a few slices of veal, carrots, and onions, in a stew-pan, moisten with stock, and half a bottle of white wine; season with a head ofgarlic, a bouquet of parsley, two heads of cloves, and a laurel leaf

Cook this with the app: pantry check, scaling, and the assistant.