Agro Dolce Sauce
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
For roast meats and game, especially venison, boar, and hare.
Presented as published in 1936. 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
2626Calories
74 gProtein
188 gCarbs
177 gFat
Full nutrition (34 nutrients)
Calories2626 kcal
Protein74 g
Carbohydrates188 g
Fiber23 g
Sugars79 g
Total Fat177 g
Saturated Fat2.4 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol7.1 mg
Sodium99 mg
Potassium3305 mg
Calcium320 mg
Iron17 mg
Magnesium503 mg
Phosphorus1848 mg
Zinc14 mg
Copper4 mg
Manganese14 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K4.4 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.1 mg
Niacin (B3)6.9 mg
Folate62 mcg
Choline21 mg
Caffeine0 mg
Water350 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 22. The excerpt below is the record exactly as published.
AGRO DOLCE SAUCE {For roast meats and game, especially venison, boar, and hare) *4 pound pine nuts l/2 ounce candied lemon peel l/2 pound pistachio nuts l/2 ounce candied orange peel 2 squares chocolate, unsweetened 2 tablespoons dried currants 2 tablespoons sugar 3 tablespoons currant jelly Yz cup white wine vinegar 1 cup pan gravy from meat
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