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Clear Wine Sauce
From Miss Parloa's kitchen companion, 1887
Serves 2
A good sauce may be made by using cider or orange juice instead of wine.
Presented as published in 1887. 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
501Calories
2 gProtein
115 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories501 kcal
Protein1.5 g
Carbohydrates115 g
Fiber7.9 g
Sugars103 g
Total Fat5 g
Saturated Fat3.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium15 mg
Potassium157 mg
Calcium100 mg
Iron0.9 mg
Magnesium36 mg
Phosphorus38 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C65 mg
Vitamin A2.1 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate16 mcg
Choline6.8 mg
Caffeine0 mg
Water303 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 350. The excerpt below is the record exactly as published.
Clear Wine Sauce. Use a cupful of sugar, a slight grating of nutmeg, a pint of water, the thin yellow rind of a quarter of a lemon, and half a cupful of wine
Cook this with the app: pantry check, scaling, and the assistant.