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Bigarade Orange Sauce
From Cookery and housekeeping, 1882
Serves 4
Special sauce for wild duck.
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
56Calories
1 gProtein
12 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories56 kcal
Protein1.2 g
Carbohydrates12 g
Fiber2.4 g
Sugars8.5 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol1.6 mg
Sodium15 mg
Potassium190 mg
Calcium38 mg
Iron0.2 mg
Magnesium10 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A12 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate28 mcg
Choline8.1 mg
Caffeine0 mg
Water88 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 118. The excerpt below is the record exactly as published.
Bigarade Orange Sauce. Mix some clear veal broth, with double the quan- tity of thickened brown sauce, and let it reduce. Blanch the rind of two or three oranges
Cook this with the app: pantry check, scaling, and the assistant.