Truffle Sauce
From Culinary jottings, 1885
Presented as published in 1885. 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
847Calories
27 gProtein
39 gCarbs
48 gFat
Full nutrition (31 nutrients)
Calories847 kcal
Protein27 g
Carbohydrates39 g
Fiber3.5 g
Sugars2.6 g
Total Fat48 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol31 mg
Sodium2371 mg
Potassium1046 mg
Calcium62 mg
Iron2.5 mg
Magnesium73 mg
Phosphorus310 mg
Zinc3.1 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin C42 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.5 mg
Folate89 mcg
Caffeine0 mg
Water296 g
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 55. The excerpt below is the record exactly as published.
half the contents of a small bottle of truffles, and toss them awhile in some melted butter at the bottom of a light sauce-pan, add a coffee-cupful of clear gravy, and a glass of Madeii-a, and simmer for ten minutes ; give it a little pepper, a pinch of sugar, and salt, and then slowly 9 98 CULINARY JOTTINGS FOR MADRAS. stir in half a pint of Espagnole
Cook this with the app: pantry check, scaling, and the assistant.