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Kentucky Sauce
From The Hotel St. Francis cook book, 1919
Serves 3
Serve with mutton or game.
Presented as published in 1919. 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
518Calories
5 gProtein
91 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories518 kcal
Protein5.2 g
Carbohydrates91 g
Fiber0.2 g
Sugars59 g
Total Fat2.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.4 g
Cholesterol4.7 mg
Sodium1121 mg
Potassium446 mg
Calcium50 mg
Iron1.1 mg
Magnesium23 mg
Phosphorus70 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A5.4 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.5 mg
Folate8.3 mcg
Choline15 mg
Caffeine0 mg
Water349 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 190. The excerpt below is the record exactly as published.
Kentucky sauce. Broil the chop. Serve Kentucky sauce separate. Kentucky sauce. Put in a casserole one pint of claret, half a pint of whiskey or cognac, one pint of chicken broth, half a pint of tomato ketchup, quarter of a pound of brown sugar, a little salt and one-half teaspoonful of tabasco sauce. Bring to a boil, and thicken with one-half cup of corn starch
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