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Veloute Sauce

Name: Veloute Sauce
Yield: 1 servings
Ingredients: the remains of a roast fowl; a couple of bacon-bones; a couple of ounces of lean ham; % lb. of veal; a small carrot; a small onion; one or two peppercorns; a little salt; and grated nutmeg; as much water as will cover them

From Harper's cook book encyclopædia, 1902

Serves 1

A spoonful of gelatine may be used instead of veal.

Presented as published in 1902. 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

609Calories

56 gProtein

35 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories609 kcal

Protein56 g

Carbohydrates35 g

Fiber9.5 g

Sugars12 g

Total Fat27 g

Saturated Fat14 g

Monounsaturated Fat7.8 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol210 mg

Sodium10681 mg

Potassium1372 mg

Calcium147 mg

Iron3.7 mg

Magnesium133 mg

Phosphorus709 mg

Zinc8.8 mg

Copper0.7 mg

Manganese1.2 mg

Vitamin D0.3 mcg

Vitamin C15 mg

Vitamin A510 mcg

Vitamin E1.1 mg

Vitamin K9.2 mcg

Vitamin B61.4 mg

Vitamin B123.2 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.8 mg

Niacin (B3)20 mg

Folate91 mcg

Choline53 mg

Caffeine0 mg

Water420 g

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 391. The excerpt below is the record exactly as published.

Veloute Sauce (in small quanti- ties).— Cut up the remains of a roast fowl, and take one or two bacon- bones or a couple of ounces of lean ham. Butter a saucepan, put in the bones, etc, with % lb. of veal, and add a small carrot, a small onion, one or two peppercorns, and a little salt and grated nutmeg. Pour over the ingredients as much water as will cover them

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