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Port Wine Sauce for Game

Name: Port Wine Sauce for Game
Yield: 1 servings
Ingredients: one gill of port wine; half a wine glass melted red currant jelly; a saltspoon salt; a teaspoon lemon juice; half saltspoon of cayenne; a teacup of thick brown stock

From The Landmarks club cook book, 1903

Serves 1

Presented as published in 1903. 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

417Calories

2 gProtein

81 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories417 kcal

Protein1.8 g

Carbohydrates81 g

Fiber4.4 g

Sugars54 g

Total Fat2.2 g

Saturated Fat0.4 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol0 mg

Sodium9739 mg

Potassium475 mg

Calcium42 mg

Iron1.8 mg

Magnesium41 mg

Phosphorus72 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C12 mg

Vitamin A260 mcg

Vitamin E3.7 mg

Vitamin K11 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.4 mg

Folate18 mcg

Choline24 mg

Caffeine0 mg

Water146 g

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 57. The excerpt below is the record exactly as published.

PORT WINE SAUCE EOR GAME. Pour one gill of port wine in an earthen vessel,, adding half a wine glass melted red currant jelly, a saltspoon salt, a tea- spoon lemon juice together with half saltspoon of cayenne, a teacup of thick brown stock

Cook this with the app: pantry check, scaling, and the assistant.