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Bordeaux Sauce
From The household cook book, 1902
Serves 8
A good meat sauce.
Presented as published in 1902. 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
183Calories
5 gProtein
30 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories183 kcal
Protein5 g
Carbohydrates30 g
Fiber3.1 g
Sugars8.9 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium366 mg
Potassium1101 mg
Calcium151 mg
Iron3.8 mg
Magnesium74 mg
Phosphorus149 mg
Zinc0.9 mg
Copper0.2 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C133 mg
Vitamin A58 mcg
Vitamin E0.9 mg
Vitamin K153 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate18 mcg
Choline18 mg
Caffeine0 mg
Water599 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 71. The excerpt below is the record exactly as published.
BOKDEAUX SAUCE. 2 quarts of cider vinegar. 2 quarts finely chopped green tomatoes. 2 quarts finely chopped cabbage 1 ounce of turmeric. 1 teaspoon celery seed. 1 teaspoon ground ginger. 1 teaspoon ground cloves. 1 heaping teaspoon of salt. 1 teaspoon of ground mustard. 1 teaspoon of ground black pepper. 1 heaping teaspoon of sugar
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