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Bischiofe Sauce
From The Landmarks club cook book, 1903
Serves 1
Serve with cabinet puddings.
Presented as published in 1903. 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
549Calories
6 gProtein
90 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories549 kcal
Protein5.6 g
Carbohydrates90 g
Fiber8.4 g
Sugars63 g
Total Fat4.3 g
Saturated Fat0.4 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol0 mg
Sodium33 mg
Potassium845 mg
Calcium133 mg
Iron2.3 mg
Magnesium65 mg
Phosphorus139 mg
Zinc0.7 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C46 mg
Vitamin A5.4 mcg
Vitamin E2.2 mg
Vitamin K3.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate18 mcg
Choline16 mg
Caffeine0 mg
Water491 g
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 96. The excerpt below is the record exactly as published.
BISCIIOFE SAUCE. Put in a saucepan one cupful of white wine, one cupful of hot water, and sugar to taste ; add the zest of one-half of an orange and one-half a lemon. Eet it come to the boiling point, and remove from the fire. Take out the orange and lemon peel, add one-half cupful of seedless raisins, one tablespoonful of shredded almonds, a tablespoonful of finely shredded can- died orang
Cook this with the app: pantry check, scaling, and the assistant.