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Currant Sauce (Sauce aux Raisins de Corinthe)
From The Swedish, French, American cook book, 1918
Serves 1
Serve with any kind of game.
Presented as published in 1918. 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
466Calories
3 gProtein
94 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories466 kcal
Protein2.8 g
Carbohydrates94 g
Fiber2.3 g
Sugars60 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium732 mg
Potassium855 mg
Calcium55 mg
Iron2.1 mg
Magnesium56 mg
Phosphorus97 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C201 mg
Vitamin A66 mcg
Vitamin E1.2 mg
Vitamin K7.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.2 mg
Folate54 mcg
Choline34 mg
Caffeine0 mg
Water516 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 458. The excerpt below is the record exactly as published.
Currant Sauce ( Sauce aux Raisins de Corinthe ) Put one cup tomato juice in a saucepan with half cup port wine, half glass currant jelly; stir well, then thicken with a tablespoon cornstarch dissolved in half cup water. When done, season with THE SWEDISH, FRENCH, pepper and salt to taste, add a tablespoon of Harvey’s sauce, strain, and then add two tablespoons of cleaned and washed currants
Cook this with the app: pantry check, scaling, and the assistant.