Bordeaux Sauce

Name: Bordeaux Sauce
Ingredients: One gallon of green tomatoes; 2 gallon of cabbage; 1 ounce of cloves; 1 ounce of ground ginger; 1 ounce of celery seed; IV2 ounces of mustard seed (mixed brown and yellow); 1% pounds of sugar; 1 cup of salt; 1 gallon of vinegar

From The Memorial Hall cook book, 1919

Recipe by Mrs. Edgar M. Davenport.

Presented as published in 1919. 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

6728Calories

124 gProtein

1347 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories6728 kcal

Protein124 g

Carbohydrates1347 g

Fiber54 g

Sugars800 g

Total Fat52 g

Saturated Fat4.1 g

Monounsaturated Fat15 g

Polyunsaturated Fat9 g

Omega-30.2 g

Cholesterol0 mg

Sodium113744 mg

Potassium22250 mg

Calcium4513 mg

Iron47 mg

Magnesium1747 mg

Phosphorus3478 mg

Zinc24 mg

Copper3.9 mg

Manganese53 mg

Vitamin D0 mcg

Vitamin C3581 mg

Vitamin A926 mcg

Vitamin E16 mg

Vitamin K4606 mcg

Vitamin B613 mg

Vitamin B120 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)1.5 mg

Niacin (B3)20 mg

Folate342 mcg

Choline329 mg

Caffeine0 mg

Water12923 g

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 51. The excerpt below is the record exactly as published.

Bordeaux Sauce One gallon of green tomatoes, 2 gallon of cabbage, 1 ounce of cloves, 1 ounce of ground ginger, 1 ounce of celery seed, IV2 ounces of mustard seed (mixed brown and yellow), 1% pounds of sugar, 1 cup of salt, 1 gallon of vinegar

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