Cumberland Sauce for Cold Beef or Ham
From The Dudley book of cookery and household recipes, 1909
Use for cold beef or ham.
Presented as published in 1909. 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
363Calories
6 gProtein
94 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories363 kcal
Protein6.2 g
Carbohydrates94 g
Fiber16 g
Sugars68 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium233 mg
Potassium1266 mg
Calcium262 mg
Iron2.1 mg
Magnesium66 mg
Phosphorus103 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C343 mg
Vitamin A61 mcg
Vitamin E1.1 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.8 mg
Folate175 mcg
Choline54 mg
Caffeine0 mg
Water579 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 14. The excerpt below is the record exactly as published.
CUMBERLAND SAUCE FOR COLD BEEF OR HAM Three oranges, one lemon, one tablespoonful of Worcester sauce, one tablespoonful of Harvey sauce, two tablespoonsful of red currant jelly, a little Bengal Club chutnee and a wineglassful of claret or port wine
Cook this with the app: pantry check, scaling, and the assistant.