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Orange Sauce for Game
From Soyer's standard cookery, 1912
Serves 4
This sauce is served with ducklings, waterfowl, or any roast game.
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
45Calories
0 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories45 kcal
Protein0.4 g
Carbohydrates11 g
Fiber0.5 g
Sugars10 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3 mg
Potassium79 mg
Calcium13 mg
Iron0.1 mg
Magnesium5 mg
Phosphorus9.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline0 mg
Caffeine0 mg
Water69 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 45. The excerpt below is the record exactly as published.
Orange Sauce for Game. Peel half an orange, removing all the pith; cut it into slices, and then in fillets; put them in a gill of water to boil for two minutes; drain them on a sieve, throwing the water away; place in the stewpan two spoonfuls of demi-glaze or ten of broth; and, when boiling, add the orange, a little sugar, sim- mer ten minutes, skim, and serve. The juice of half an orange
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