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Bordeaux Sauce

Name: Bordeaux Sauce
Yield: 12 servings
Ingredients: 4 qts. of chopped cabbage; 2 qts. of green tomatoes; 1 doz. large onions; 1/2 oz. of tumeric; 1/2 oz. of ground cloves; 1/2 oz. of white pepper; 1/2 cup of mustard seed; 2 tablespoons salt; 1 1/2 cups of sugar; 1 1/2 qts. of cider vinegar

From The Cook County cook book, 1912

Serves 12

Recipe by Mrs. Mary Lawrence, Chicago Ridge, 111.

Presented as published in 1912. 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

230Calories

6 gProtein

49 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories230 kcal

Protein6.3 g

Carbohydrates49 g

Fiber9.6 g

Sugars27 g

Total Fat3.5 g

Saturated Fat0.3 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol0 mg

Sodium1350 mg

Potassium891 mg

Calcium183 mg

Iron3.5 mg

Magnesium82 mg

Phosphorus147 mg

Zinc1.1 mg

Copper0.2 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C156 mg

Vitamin A19 mcg

Vitamin E0.5 mg

Vitamin K2.6 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.4 mg

Folate190 mcg

Choline12 mg

Caffeine0 mg

Water330 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 348. The excerpt below is the record exactly as published.

BORDEAUX SAUCE RECIPE.— 4 qts. of chopped cabbage; 2 qts. of green tomatoes, sliced, 1 doz. large onions, sliced, J^ oz. of tumeric, ^ oz. of ground cloves, J^ oz. of white pepper, % of mustard seed, 2 tablespoons salt, 1% cups of sugar, lJ/2 qts. of cider vinegar

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