Madeira Sauce
From Recipes for high-class cookery, 1912
Presented as published in 1912. 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
587Calories
26 gProtein
20 gCarbs
38 gFat
Full nutrition (31 nutrients)
Calories587 kcal
Protein26 g
Carbohydrates20 g
Fiber3.5 g
Sugars2.8 g
Total Fat38 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2354 mg
Potassium881 mg
Calcium46 mg
Iron2.1 mg
Magnesium57 mg
Phosphorus292 mg
Zinc2.9 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin C42 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.1 mg
Folate89 mcg
Caffeine0 mg
Water166 g
As published
This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 36. The excerpt below is the record exactly as published.
MADEIRA SAUCE. ^ pint Espagnole sauce. Cayenne pepper. 1 teaspoonful liquid glaze. Salt. ^ gill of Madeira
Cook this with the app: pantry check, scaling, and the assistant.