Watercress Sauce
From The profession of cookery, from a French point of view, 1894
This sauce is a pleasant change from ordinary gravy.
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
128Calories
9 gProtein
15 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories128 kcal
Protein9 g
Carbohydrates15 g
Fiber0.7 g
Sugars0 g
Total Fat5.7 g
Saturated Fat2.4 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.2 g
Cholesterol7.1 mg
Sodium43 mg
Potassium191 mg
Calcium15 mg
Iron1.7 mg
Magnesium4.9 mg
Phosphorus71 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate59 mcg
Choline15 mg
Caffeine0 mg
Water221 g
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 46. The excerpt below is the record exactly as published.
Watercress sauce is made by stewing chopped watercress in butter for ten minutes^ then add- ing a pinch of salt, the same of pepper, the same also of mustard, and a spoonful of vin- egar. Beat till quite smooth with a wooden spoon, then add the gravy from the roasting joint
Cook this with the app: pantry check, scaling, and the assistant.