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Tarragon Sauce for Boiled Fowls
From Cassell's dictionary of cookery, 1892
Serves 4
Let the sauce simmer again until it thickens before serving.
Presented as published in 1892. 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
50Calories
4 gProtein
5 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories50 kcal
Protein4 g
Carbohydrates4.8 g
Fiber0.1 g
Sugars1.9 g
Total Fat1.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Cholesterol3.5 mg
Sodium174 mg
Potassium172 mg
Calcium17 mg
Iron0.7 mg
Magnesium8.4 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A25 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate15 mcg
Choline11 mg
Caffeine0 mg
Water132 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1966. The excerpt below is the record exactly as published.
Tarragon Sauce for Boiled Fowls. — Take a small bunch of tarragon, and put it into a saucepan with a pint of nicely-seasoned chicken broth and the wliite of an egg which has been beaten up with two table-spoonfuls of cold water and a table-spoonful of tarragon vinega
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