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White Sauce for Braising White Meats

Name: White Sauce for Braising White Meats
Yield: 6 servings
Ingredients: Half a pound of fresh beef suet; ½ lb. of fat bacon; a bunch of fine herbs; an onion; a carrot or two; a little salt; a few peppercorns; the juice and pulp of a lemon

From Cookery and housekeeping, 1882

Serves 6

Presented as published in 1882. 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

687Calories

1 gProtein

6 gCarbs

73 gFat

Full nutrition (34 nutrients)

Calories687 kcal

Protein1.3 g

Carbohydrates6.1 g

Fiber1.6 g

Sugars2.5 g

Total Fat73 g

Saturated Fat35 g

Monounsaturated Fat29 g

Polyunsaturated Fat5.4 g

Omega-30 g

Cholesterol62 mg

Sodium77 mg

Potassium154 mg

Calcium23 mg

Iron0.5 mg

Magnesium8.8 mg

Phosphorus25 mg

Zinc0.3 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.9 mcg

Vitamin C17 mg

Vitamin A185 mcg

Vitamin E1 mg

Vitamin K73 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate17 mcg

Choline23 mg

Caffeine0 mg

Water60 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 111. The excerpt below is the record exactly as published.

White Sauce for Braising White Meats. Half a pound of fresh beef suet chopped fine, \ lb. of fat bacon, a bunch of fine herbs, an onion and a carrot or two, a little salt, a {&\y peppercorns, and the juice and pulp of a lemon

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