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Port Wine Sauce
From Banquets of the nations, 1911
Serves 6
Excellent for game dishes.
Presented as published in 1911. 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
122Calories
1 gProtein
18 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories122 kcal
Protein1 g
Carbohydrates18 g
Fiber1.7 g
Sugars11 g
Total Fat7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol20 mg
Sodium63 mg
Potassium262 mg
Calcium29 mg
Iron0.6 mg
Magnesium18 mg
Phosphorus43 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C6.4 mg
Vitamin A167 mcg
Vitamin E0.2 mg
Vitamin K3.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate15 mcg
Choline9.1 mg
Caffeine0 mg
Water131 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 68. The excerpt below is the record exactly as published.
Port Wine Sauce. Put a piece of fresh butter in a pan and fry the red parts of two large carrots and two medium-sized onions cut in small dice, a little thyme, and a bay leaf. When well browned, but not burnt, set it aflame with half a glass of Martel brandy ; add half a glass of port wine, and after boiling for one minute put in four spoonfuls of fresh tomato pulp, a slice of glaze, a large glass of port wine, and half a glass of white stock. Simmer three- quarters of an hour, pass it through a fine hair sieve, stir in a pinch of cayenne pepper, two spoonfuls of gooseberry jelly, and a small piece of fresh butter
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