Bordeaux Sauce
From Domestic science, principles and application, 1914
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
1651Calories
33 gProtein
356 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories1651 kcal
Protein33 g
Carbohydrates356 g
Fiber51 g
Sugars243 g
Total Fat7.2 g
Saturated Fat0.9 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat2.9 g
Cholesterol0 mg
Sodium14503 mg
Potassium6318 mg
Calcium1247 mg
Iron17 mg
Magnesium401 mg
Phosphorus715 mg
Zinc4.3 mg
Copper1.3 mg
Manganese4.6 mg
Vitamin D0 mcg
Vitamin C1089 mg
Vitamin A340 mcg
Vitamin E3 mg
Vitamin K73 mcg
Vitamin B62.4 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.7 mg
Folate1103 mcg
Choline74 mg
Caffeine0 mg
Water3243 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 91. The excerpt below is the record exactly as published.
Bordeaux Sauce 1 qt. chopped green tomatoes 1 qt. vinegar 2 qts. sliced cabbage 3^ tsp. allspice 3 onions % tbsp. mustard seed 1 red pepper 1 c. brown sugar 2 tbsp. salt
Cook this with the app: pantry check, scaling, and the assistant.