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A Fine Sauce for Mutton
From The new Kentucky home cook book, 1884
Serves 2
Recipe attributed to Mrs. Robinson, Lexington, Ky.
Presented as published in 1884. 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
659Calories
7 gProtein
149 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories659 kcal
Protein6.6 g
Carbohydrates149 g
Fiber0.8 g
Sugars126 g
Total Fat3 g
Saturated Fat1.4 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.1 g
Cholesterol3.5 mg
Sodium1327 mg
Potassium447 mg
Calcium112 mg
Iron2.6 mg
Magnesium26 mg
Phosphorus73 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C2.6 mg
Vitamin A17 mcg
Vitamin E0.9 mg
Vitamin K2 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate29 mcg
Choline19 mg
Caffeine0 mg
Alcohol4.2 g
Water170 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 37. The excerpt below is the record exactly as published.
A FINE SAUCE FOR MUTTON. One tumblerful of currant jelly, one tumblerful of tomato catsup, one tea-cupful of brown sugar, one tumblerful of wine, a wine-glassful of brandy, and half a pint of the mut- ton gravy after the oil has been skimmed off. Add a little ground spice, thicken with very little flour
Cook this with the app: pantry check, scaling, and the assistant.