vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Port Wine Sauce for Game

Name: Port Wine Sauce for Game
Yield: 1 servings
Ingredients: Half a tumbler of currant jelly; half a tumbler of port wine; half a tumbler of stock; half a teaspoonful of salt; two table-spoonfuls of lemon juice; four cloves; a speck of cayenne

From Miss Parloa's new cook book and marketing guide, 1880

Serves 1

Presented as published in 1880. 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

185Calories

4 gProtein

38 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories185 kcal

Protein4.3 g

Carbohydrates38 g

Fiber14 g

Sugars10 g

Total Fat7 g

Saturated Fat1.6 g

Monounsaturated Fat1 g

Polyunsaturated Fat2.8 g

Omega-30.1 g

Cholesterol0 mg

Sodium1234 mg

Potassium761 mg

Calcium168 mg

Iron4.4 mg

Magnesium94 mg

Phosphorus100 mg

Zinc1.1 mg

Copper0.2 mg

Manganese13 mg

Vitamin D0 mcg

Vitamin C31 mg

Vitamin A522 mcg

Vitamin E9.3 mg

Vitamin K49 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.5 mg

Folate38 mcg

Choline24 mg

Caffeine0 mg

Water47 g

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 111. The excerpt below is the record exactly as published.

ort 'Wine Sauce for Game. Half a tumbler of currant jelly, half a tumbler of port wine, half a tumbler of stock, half a teaspoonful of salt, two table- spoonfuls of lemon juice, four cloves, a speck of cayenne

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