German Cream Sauce for Hare or Roedeer

Name: German Cream Sauce for Hare or Roedeer
Ingredients: half a pint of good cream; two ounces of meat glaze; salt; pepper; the juice of a lemon

From The Dudley book of cookery and household recipes, 1909

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

997Calories

5 gProtein

56 gCarbs

84 gFat

Full nutrition (30 nutrients)

Calories997 kcal

Protein5 g

Carbohydrates56 g

Fiber0 g

Sugars46 g

Total Fat84 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0 g

Cholesterol242 mg

Sodium52 mg

Potassium244 mg

Calcium153 mg

Iron0 mg

Magnesium15 mg

Phosphorus141 mg

Zinc0.6 mg

Copper0 mg

Manganese0 mg

Vitamin C0 mg

Vitamin A2.3 mcg

Vitamin K5.6 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate0.6 mcg

Caffeine0 mg

Water145 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.

GERMAN CREAM SAUCE FOR HARE OR ROEDEER Boil half a pint of good cream, add two ounces of meat glaze, salt, pepper and the juice of a lemon

Cook this with the app: pantry check, scaling, and the assistant.