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Bordeaux Sauce
From Farm and home cook book and housekeeper's assistant, 1907
Serves 16
Presented as published in 1907. 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
179Calories
3 gProtein
41 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories179 kcal
Protein2.8 g
Carbohydrates41 g
Fiber3.8 g
Sugars32 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium1780 mg
Potassium501 mg
Calcium81 mg
Iron1.7 mg
Magnesium34 mg
Phosphorus71 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C56 mg
Vitamin A32 mcg
Vitamin E0.4 mg
Vitamin K9.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate55 mcg
Choline13 mg
Caffeine0 mg
Water259 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 183. The excerpt below is the record exactly as published.
Bordeaux Sauce To 2 qts chopped green tomatoes add 1 qt chopped cabbage, 8 small onions, peeled and chopped fine, 1 Vz teasp each turmeric and white mustard seed, 1 tablesp cold allspice, 2 tablesp celery seed, 2 cups sugar, 4 tablesp salt, and 1 qt good cider vinegar
Cook this with the app: pantry check, scaling, and the assistant.