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Cumberland Sauce
From European and American cuisine, 1914
Serves 1
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
576Calories
3 gProtein
100 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories576 kcal
Protein3.4 g
Carbohydrates100 g
Fiber5.4 g
Sugars69 g
Total Fat2.4 g
Saturated Fat0.1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium59 mg
Potassium636 mg
Calcium118 mg
Iron2.2 mg
Magnesium72 mg
Phosphorus141 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C108 mg
Vitamin A12 mcg
Vitamin E0.4 mg
Vitamin K1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate59 mcg
Choline29 mg
Caffeine0 mg
Water389 g
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 66. The excerpt below is the record exactly as published.
Cumberland Sauce. — Pare off very thin the peel from a green orange, cut it into fine strips like straws (julienne) ; place them in a small saucepan ; cover with boiling water and cook 15 minutes, changing the water 3 times during that time ; then drain in a sieve, add slowly to Yt cup of currant jelly Ys pint Bordeaux wine, the juice of the peeled orange, and the fine-cut and boiled peel ; also 1 teaspoonful English mixed mustard and Y4 teaspoonful Cayenne pepper
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