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Bordeaux Sauce

Name: Bordeaux Sauce
Yield: 4 servings
Ingredients: One-fourth peck green tomatoes; 3 onions; 1 head cabbage; 3 red peppers; 1 quart vinegar; 1/2 gill salt; 1 ounce white mustard seed; 1/2 pound sugar; 2 teaspoons celery seed; 1 dozen cloves; 1 dozen allspices; 1 tablespoon tumeric

From The Henderson cook book, 1914

Serves 4

This sauce is great for enhancing flavors in dishes.

Presented as published in 1914. 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

438Calories

5 gProtein

95 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories438 kcal

Protein4.9 g

Carbohydrates95 g

Fiber8.1 g

Sugars62 g

Total Fat3.3 g

Saturated Fat0.7 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.7 g

Omega-30.1 g

Cholesterol0 mg

Sodium7091 mg

Potassium897 mg

Calcium271 mg

Iron4.3 mg

Magnesium98 mg

Phosphorus137 mg

Zinc1.3 mg

Copper0.2 mg

Manganese10 mg

Vitamin D0 mcg

Vitamin C116 mg

Vitamin A1.9 mcg

Vitamin E1.5 mg

Vitamin K156 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate32 mcg

Choline14 mg

Caffeine0 mg

Water547 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 88. The excerpt below is the record exactly as published.

BORDEAUX SAUCE. One-fourth, peck green tomatoes, 3 onions, 1 head cabbage, 3 red peppers; chop all these fine. Take 1 quart vinegar, y2 gill salt, 1 ounce white mustard seed, % pound sugar, 2 teaspoons celery seed, 1 dozen cloves, 1 dozen allspices, 1 tablespoon tumeric

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