Madeira Sauce
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
585Calories
26 gProtein
35 gCarbs
38 gFat
Full nutrition (30 nutrients)
Calories585 kcal
Protein26 g
Carbohydrates35 g
Fiber3.5 g
Sugars23 g
Total Fat38 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0.3 mg
Sodium2350 mg
Potassium835 mg
Calcium46 mg
Iron1.9 mg
Magnesium52 mg
Phosphorus290 mg
Zinc2.9 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin C42 mg
Vitamin A1.1 mcg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6 mg
Folate89 mcg
Caffeine0 mg
Water127 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 46. The excerpt below is the record exactly as published.
MADEIRA SAUCE. Sauce Mndere. 2 wineglasses of Madeira. 1 oz. glaze. 4 pint brown sauce. Pinch of castor sugar. Dust of cayenne
Cook this with the app: pantry check, scaling, and the assistant.