Cumberland Sauce
From A second Dudley book of cookery and other recipes, 1914
Orange marmalade can be used instead of currant jelly.
Presented as published in 1914. 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
85Calories
2 gProtein
21 gCarbs
0 gFat
Full nutrition (23 nutrients)
Calories85 kcal
Protein1.6 g
Carbohydrates21 g
Fiber3.6 g
Sugars15 g
Total Fat0.3 g
Sodium16 mg
Potassium299 mg
Calcium77 mg
Iron0.6 mg
Magnesium19 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C106 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate45 mcg
Water156 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 56. The excerpt below is the record exactly as published.
Cumberland sauce. % CUMBERLAND SAUCE f I THICKEN by freezing equal quantities of currant jelly and mustard, a pinch of cayenne and the zest of an orange
Cook this with the app: pantry check, scaling, and the assistant.