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Victoria Sauce
From The table, 1889
Serves 6
Sliced truffles can be added for quality.
Presented as published in 1889. 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
71Calories
4 gProtein
12 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories71 kcal
Protein4.1 g
Carbohydrates12 g
Fiber4.7 g
Sugars5.8 g
Total Fat2.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol8.7 mg
Sodium680 mg
Potassium389 mg
Calcium28 mg
Iron1.8 mg
Magnesium34 mg
Phosphorus124 mg
Zinc1.3 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C4.3 mg
Vitamin A14 mcg
Vitamin E0.9 mg
Vitamin K1.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.1 mg
Folate24 mcg
Choline40 mg
Caffeine0 mg
Water217 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 119. The excerpt below is the record exactly as published.
Victoria Sauce. — Pound one tablespoonful of lobster coral very fine with half an ounce of fresh butter. Then lay it aside. In three-quarters of a pint of Allemande sauce (No. 210), place half a glassful of white wine and six chopped mushrooms
Cook this with the app: pantry check, scaling, and the assistant.