vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Claret Sauce
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Excellent.
Presented as published in 1913. 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
911Calories
22 gProtein
152 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories911 kcal
Protein22 g
Carbohydrates152 g
Fiber14 g
Sugars54 g
Total Fat30 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium54 mg
Potassium1484 mg
Calcium156 mg
Iron4.2 mg
Magnesium67 mg
Phosphorus163 mg
Zinc0.6 mg
Copper0.5 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C61 mg
Vitamin A1.8 mcg
Vitamin E6 mg
Vitamin K4.1 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2 mg
Folate16 mcg
Choline14 mg
Caffeine0 mg
Water426 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 66. The excerpt below is the record exactly as published.
Claret Sauce. 1 cup water. Vz cup seeded raisins. ^ cup sultanas. 1 heaping teaspoon sugar. 1 ring of lemon. Small piece of cinnamon bark. Put all ingredients together and simmer slowly for 20 minutes; then take the yolks of 2 eggs well beaten, strain liquor, and while hot mix well, adding a wineglass claret
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