Frenchdinnervegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Orange Sauce
From The new practical housekeeping, 1890
Serves 2
Serve with ducklings and water fowl; cayenne and mustard may be added.
Presented as published in 1890. 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
42Calories
1 gProtein
10 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories42 kcal
Protein0.8 g
Carbohydrates9.8 g
Fiber0.9 g
Sugars7.5 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.9 mg
Potassium158 mg
Calcium25 mg
Iron0.2 mg
Magnesium10 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate24 mcg
Choline0 mg
Caffeine0 mg
Water138 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 97. The excerpt below is the record exactly as published.
Orange Sauce. — Peel half an orange, removing all the pith ; cut into slices, and then in fillets ; put them in a gill of water to boil for two minutes ; drain on a sieve, throwing the water away ; place in the saucepan two spoons of demi-glaze, or ten of broth ; and, when boiling, add the orange and a little sugar ; simmer ten minutes, skim, and serve. .The juice of half an orange
Cook this with the app: pantry check, scaling, and the assistant.