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Orange Gravy for Wild Fowl
From Modern cookery, in all its branches, 1884
Serves 1
A flavorful sauce for wild fowl.
Presented as published in 1884. 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
954Calories
24 gProtein
183 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories954 kcal
Protein24 g
Carbohydrates183 g
Fiber24 g
Sugars32 g
Total Fat19 g
Saturated Fat6.5 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol5.8 mg
Sodium9303 mg
Potassium933 mg
Calcium537 mg
Iron4.9 mg
Magnesium105 mg
Phosphorus427 mg
Zinc2.6 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C276 mg
Vitamin A38 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.4 mg
Folate112 mcg
Choline12 mg
Caffeine0 mg
Water216 g
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 116. The excerpt below is the record exactly as published.
ORANGE GRAVY FOR WILD FOWL. Boil for about ten minutes, in half a pint of rich and highly- flavoured brown gravy, or Espagnole , half the rind of a Seville orange, pared as thin as possible, and a small strip of lemon-rind, with a bit of sugar the size of a hazel-nut. Strain it off, add to it a quarter pint of port or claret, the juice of half a lemon, and a table- spoonful of Seville orange-juice : season it with cayenne
Cook this with the app: pantry check, scaling, and the assistant.