Port Wine Sauce
From A lady of good taste, 1954
For game or mutton.
Presented as published in 1954. 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
736Calories
2 gProtein
163 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories736 kcal
Protein1.6 g
Carbohydrates163 g
Fiber4.8 g
Sugars107 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium73 mg
Potassium351 mg
Calcium49 mg
Iron1.3 mg
Magnesium30 mg
Phosphorus38 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C55 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate15 mcg
Choline26 mg
Caffeine0 mg
Water231 g
As published
This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 6. The excerpt below is the record exactly as published.
Port Wine Sauce (FOR GAME OR MUTTON) 1 glass currant jelly 4 ounces Port wine Juice of 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.