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Currant Jelly Sauce (for Mutton)
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
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
933Calories
27 gProtein
121 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories933 kcal
Protein27 g
Carbohydrates121 g
Fiber5.3 g
Sugars78 g
Total Fat38 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2400 mg
Potassium949 mg
Calcium73 mg
Iron2.7 mg
Magnesium58 mg
Phosphorus317 mg
Zinc3 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C56 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.1 mg
Folate106 mcg
Choline16 mg
Caffeine0 mg
Water172 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 116. The excerpt below is the record exactly as published.
one cup of hrown sauce add one tahlespoonful each of chopped pickles and capers. Sauce Poivrade. — Make one cup of hrown sauce; add one teaspoonful of mixed herbs ^ thyme ^ parsley^ hay leaf and cloves. Simmer ' ten minutes ; add two tablespoonfuls of claret.^ and strain. Sauce Robert. — To one cup of hrown sauce., add one teaspoonful of sugar ^ one teaspoonful of made mustard., and one tablespoonful of vinegar. Brown Mushroom Sauce (for Beef) . — To one cup of hrown sauce add half a can of mushrooms., whole or quar- tered, and simmer five minutes. Currant Jelly Sauce (for Mutton) . — Make one cup of 192 The Boston Cook Book, hrown sauce^ strain it, and add half a cup of melted currant jelly
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