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Cold Orange Sauce

Name: Cold Orange Sauce
Yield: 1 servings
Ingredients: 6 tablespoons currant jelly; 2 tablespoons orange juice; 3 tablespoons sugar; 2 tablespoons lemon juice; Grated rind 2 oranges; 2 tablespoons port wine; Y% teaspoon cayenne

From Boston Cooking-School cook book, 1896

Serves 1

Presented as published in 1896. 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

572Calories

4 gProtein

142 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories572 kcal

Protein3.8 g

Carbohydrates142 g

Fiber8.9 g

Sugars110 g

Total Fat1 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium28 mg

Potassium779 mg

Calcium169 mg

Iron0.9 mg

Magnesium54 mg

Phosphorus105 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C235 mg

Vitamin A55 mcg

Vitamin E0.8 mg

Vitamin K0.8 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.7 mg

Folate140 mcg

Choline42 mg

Caffeine0 mg

Water416 g

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 84. The excerpt below is the record exactly as published.

COLD ORANGE SAUCE 6 tablespoons currant jelly 2 tablespoons orange juice 3 tablespoons sugar 2 tablespoons lemon juice Grated rind 2 oranges VY teaspoon salt 2 tablespoons port wine Y% teaspoon cayenne

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