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Vegetable Sauce
From Soyer's standard cookery, 1912
Serves 1
This mixture is largely used in Spain as an addition to chicken sweetbread, or indeed almost any kind of meat.
Presented as published in 1912. 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
335Calories
16 gProtein
26 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories335 kcal
Protein16 g
Carbohydrates26 g
Fiber4.7 g
Sugars11 g
Total Fat19 g
Saturated Fat5.8 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat3.5 g
Omega-30.1 g
Cholesterol53 mg
Sodium615 mg
Potassium1036 mg
Calcium70 mg
Iron1.5 mg
Magnesium52 mg
Phosphorus235 mg
Zinc2.4 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D1.2 mcg
Vitamin C43 mg
Vitamin A523 mcg
Vitamin E1.1 mg
Vitamin K8.1 mcg
Vitamin B60.5 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.3 mg
Folate109 mcg
Choline57 mg
Caffeine0 mg
Water285 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 44. The excerpt below is the record exactly as published.
Vegetable Sauce. Take equal parts of carrot, turnips, mushrooms, sausages, and boiled shelled chestnuts
Cook this with the app: pantry check, scaling, and the assistant.