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Port Wine Sauce
From Banquets of the nations, 1911
Serves 2
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
590Calories
30 gProtein
29 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories590 kcal
Protein30 g
Carbohydrates29 g
Fiber4 g
Sugars13 g
Total Fat39 g
Saturated Fat0.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Cholesterol3.7 mg
Sodium2520 mg
Potassium1012 mg
Calcium53 mg
Iron2.4 mg
Magnesium60 mg
Phosphorus330 mg
Zinc3.1 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A1.7 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.9 mg
Folate100 mcg
Choline13 mg
Caffeine0 mg
Water251 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 163. The excerpt below is the record exactly as published.
port wine sauce. Teal and widgeon may be cooked the same way. Port Wine Sauce. Put any handy game bones in a saucepan, with a chopped shallot, half a teacupful of port wine, and a little glaze, and set it over the fire for two or three minutes ; then pour in one pint of brown sauce and a little more than half a pint of broth
Cook this with the app: pantry check, scaling, and the assistant.