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Jelly Sauce for Game
From The century cook book, 1894
Serves 2
Fine for all kinds of game and poultry.
Presented as published in 1894. 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
571Calories
15 gProtein
97 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories571 kcal
Protein15 g
Carbohydrates97 g
Fiber2.3 g
Sugars54 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium15623 mg
Potassium1404 mg
Calcium119 mg
Iron4.8 mg
Magnesium224 mg
Phosphorus497 mg
Zinc2.6 mg
Copper0.3 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C7 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.5 mg
Folate49 mcg
Choline60 mg
Caffeine0 mg
Water311 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 46. The excerpt below is the record exactly as published.
Jelly Sauce for Game. Put in a sauce pan a glass of Madeira wine and half cupful of jelly, let it dissolve, then Celery in Glass. Meat and Fish Sauces 73 add one pint of dark sauce
Cook this with the app: pantry check, scaling, and the assistant.