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Orange Sauce
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
433Calories
14 gProtein
81 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories433 kcal
Protein14 g
Carbohydrates81 g
Fiber15 g
Sugars21 g
Total Fat7.8 g
Saturated Fat2.4 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat0.8 g
Cholesterol8.5 mg
Sodium2664 mg
Potassium891 mg
Calcium287 mg
Iron2.2 mg
Magnesium64 mg
Phosphorus205 mg
Zinc1.2 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C219 mg
Vitamin A45 mcg
Vitamin E0.6 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.8 mg
Folate108 mcg
Choline37 mg
Caffeine0 mg
Water442 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 60. The excerpt below is the record exactly as published.
Orange Sauce. Add to pan where game has been cooked, 1 pint of broth; strain and add % pint thick brown gravy, and the juice of 2 oranges. Strain and add the rind of 1 orange, shredded
Cook this with the app: pantry check, scaling, and the assistant.