Cherry Sauce for Hot Tongue

Name: Cherry Sauce for Hot Tongue
Ingredients: ONE tablespoonful of red currant jelly; one wineglass of port wine; one of claret; two large spoonsful of brown sauce; the juice of three oranges; and of one lemon; a little cayenne pepper

From The Dudley book of cookery and household recipes, 1909

Presented as published in 1909. 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

316Calories

6 gProtein

82 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories316 kcal

Protein6.2 g

Carbohydrates82 g

Fiber16 g

Sugars59 g

Total Fat1 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium5.8 mg

Potassium1122 mg

Calcium243 mg

Iron1.2 mg

Magnesium63 mg

Phosphorus92 mg

Zinc0.4 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C340 mg

Vitamin A60 mcg

Vitamin E1.1 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.6 mg

Folate173 mcg

Choline52 mg

Caffeine0 mg

Water561 g

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 34. The excerpt below is the record exactly as published.

CHERRY SAUCE FOR HOT TONGUE ONE tablespoonful of red currant jelly — melted — one wineglass of port wine, one of claret, a little whole Lucknow chutnee, two large spoonsful of brown sauce, the juice of three oranges and of one lemon, and a little cayenne pepper

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