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Truffle Sauce
From The white ribbon cook book, 1894
Serves 4
Presented as published in 1894. 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
5Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories5.4 kcal
Protein0.2 g
Carbohydrates1.3 g
Fiber0.2 g
Sugars0.6 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.9 mg
Potassium25 mg
Calcium2.8 mg
Iron0.1 mg
Magnesium1.6 mg
Phosphorus4.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.6 mcg
Choline0.8 mg
Caffeine0 mg
Water6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 24. The excerpt below is the record exactly as published.
Truffle Sauce — Rub a saucepan with a shallot, melt a piece of butter in it, add a very small quantity of flour and the trimmings of the truf- fles chopped coarsely; moisten with some good stock free from fat, and season with pepper, salt and the least piece of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.