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Common Wine Sauce
From Modern cookery, in all its branches, 1884
Serves 2
Lemon-grate or nutmeg can be added for flavor.
Presented as published in 1884. 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
662Calories
1 gProtein
28 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories662 kcal
Protein0.6 g
Carbohydrates28 g
Fiber0 g
Sugars23 g
Total Fat44 g
Saturated Fat27 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.6 g
Omega-30.2 g
Cholesterol116 mg
Sodium18 mg
Potassium245 mg
Calcium32 mg
Iron0.9 mg
Magnesium27 mg
Phosphorus60 mg
Zinc0.4 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A368 mcg
Vitamin E1.2 mg
Vitamin K3.8 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate4 mcg
Choline22 mg
Caffeine0 mg
Water212 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 359. The excerpt below is the record exactly as published.
COMMON WINE SAUCE. Sweeten a quarter-pint of good melted butter with an ounce and a half of sugar, and add t© it gradually a couple of glasses of wine
Cook this with the app: pantry check, scaling, and the assistant.