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Polish Sauce
From European and American cuisine, 1914
Serves 2
Presented as published in 1914. 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
634Calories
17 gProtein
78 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories634 kcal
Protein17 g
Carbohydrates78 g
Fiber13 g
Sugars42 g
Total Fat29 g
Saturated Fat2.3 g
Monounsaturated Fat18 g
Polyunsaturated Fat7.3 g
Omega-30 g
Cholesterol0 mg
Sodium1167 mg
Potassium1738 mg
Calcium229 mg
Iron12 mg
Magnesium220 mg
Phosphorus445 mg
Zinc2.8 mg
Copper1.1 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A120 mcg
Vitamin E15 mg
Vitamin K2 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)5.6 mg
Folate62 mcg
Choline36 mg
Caffeine0 mg
Water280 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 64. The excerpt below is the record exactly as published.
Polish Sance. — Prepare 1 pint of Spanish sauce ; add 4 ounces finely pounded almonds, 4 ounces raisins, the juice of 1 lemon, 1 teaspoonful sugar, Yt cupful white wine ;
Cook this with the app: pantry check, scaling, and the assistant.