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Port Wine Sauce for Game
From Dora's cook book, 1888
Serves 1
Presented as published in 1888. 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
105Calories
1 gProtein
24 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories105 kcal
Protein1.3 g
Carbohydrates24 g
Fiber7 g
Sugars7.8 g
Total Fat2.7 g
Saturated Fat0.8 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol0 mg
Sodium9760 mg
Potassium257 mg
Calcium136 mg
Iron2.5 mg
Magnesium56 mg
Phosphorus27 mg
Zinc0.5 mg
Copper0.1 mg
Manganese12 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A1.6 mcg
Vitamin E1.8 mg
Vitamin K28 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate12 mcg
Choline11 mg
Caffeine0 mg
Water45 g
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 16. The excerpt below is the record exactly as published.
PORT WINE SAUCE FOR GAME. Half a tumbler of currant jelly, half a tumbler of wine, half a tumbler of stock, one saltspoonful of salt, two tablespoonfuls of lemon juice, four cloves, a speck of cay- enn
Cook this with the app: pantry check, scaling, and the assistant.