Bishop Sauce

Name: Bishop Sauce
Ingredients: Two ounces of sago; one quart of water; half pound of sugar; the juice and grated rind of one orange; juice of two lemons; one pint of wine

From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887

Presented as published in 1887. 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

1608Calories

4 gProtein

329 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories1608 kcal

Protein4.3 g

Carbohydrates329 g

Fiber9.7 g

Sugars252 g

Total Fat1.6 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium75 mg

Potassium1059 mg

Calcium209 mg

Iron4.5 mg

Magnesium97 mg

Phosphorus171 mg

Zinc1 mg

Copper0.3 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C212 mg

Vitamin A2 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.7 mg

Folate74 mcg

Choline34 mg

Caffeine0 mg

Water1691 g

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 24. The excerpt below is the record exactly as published.

BISHOP SAUCE. Two ounces of sago, one quart of water, half pound of sugar, the juice and grated rind of one orange; juice of two lemons, one pint of wine

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