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Bordeaux Sauce

Name: Bordeaux Sauce
Yield: 16 servings
Ingredients: 4 quarts green tomatoes, sliced thin; 4 quarts cabbage, sliced thin; 8 small onions, sliced thin; 2 red peppers, chopped; 1½ tablespoons turmeric; 1 tablespoon allspice, whole; 2 tablespoons celery seed; 13^ tablespoons white mustard seed; 2 cups sugar; 4 even tablespoons salt; 2 quarts vinegar

From Delta Gamma cook book, 1922

Serves 16

Mrs. Truair (Rho Sigma)

Presented as published in 1922. 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

276Calories

6 gProtein

59 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories276 kcal

Protein5.8 g

Carbohydrates59 g

Fiber4.5 g

Sugars36 g

Total Fat1.4 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium68 mg

Potassium1026 mg

Calcium177 mg

Iron2.6 mg

Magnesium70 mg

Phosphorus151 mg

Zinc0.9 mg

Copper0.3 mg

Manganese1.6 mg

Vitamin D0 mcg

Vitamin C139 mg

Vitamin A59 mcg

Vitamin E0.8 mg

Vitamin K157 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.1 mg

Folate31 mcg

Choline21 mg

Caffeine0 mg

Water555 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 104. The excerpt below is the record exactly as published.

Bordeaux Sauce 4 quarts green tomatoes, sliced thin 4 quarts cabbage, sHced thin 8 small onions, sliced thin 2 red peppers, chopped l}/i tablespoons turmeric 1 tablespoon allspice, whole 2 tablespoons celery seed 13^ tablespoons white mustard seed 2 cups sugar 4 even tablespoons salt 2 quarts vinegar

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