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Veloute Sauce
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for a pint of sauce. Time: 2 hours.
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
315Calories
32 gProtein
22 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories315 kcal
Protein32 g
Carbohydrates22 g
Fiber4.3 g
Sugars12 g
Total Fat11 g
Saturated Fat4.1 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol117 mg
Sodium883 mg
Potassium925 mg
Calcium78 mg
Iron1.9 mg
Magnesium60 mg
Phosphorus425 mg
Zinc4.8 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C15 mg
Vitamin A508 mcg
Vitamin E0.8 mg
Vitamin K9.2 mcg
Vitamin B60.9 mg
Vitamin B121.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)11 mg
Folate57 mcg
Choline51 mg
Caffeine0 mg
Water311 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2192. The excerpt below is the record exactly as published.
Veloute Sauce in small quantities. — 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, &c., with a quarter of a pound of veal, and add a small carrot, a small onion, one or two pepper- corns, and a Httlo salt and grated nutmeg. Pour over the ingredients as much water as will cover them
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