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Port Wine Sauce (for Venison)

Name: Port Wine Sauce (for Venison)
Yield: 1 servings
Ingredients: Half a cup of port wine; half a glass of melted currant jelly; one saltsp'oonfid of salt; a little cayenne pepper; one teaspoonfal of lemon juice; half a cup of thick brown stock

From Mrs. Lincoln's Boston cook book, 1884

Serves 1

Presented as published in 1884. 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

377Calories

0 gProtein

74 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories377 kcal

Protein0.3 g

Carbohydrates74 g

Fiber1 g

Sugars52 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium9735 mg

Potassium224 mg

Calcium24 mg

Iron0.9 mg

Magnesium22 mg

Phosphorus36 mg

Zinc0.2 mg

Copper0 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C2.9 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.8 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate4.3 mcg

Choline18 mg

Caffeine0 mg

Water145 g

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 117. The excerpt below is the record exactly as published.

Port Wine Sauce (for Venison). — Half a cup of port wine, half a glass of melted currant jelly , one saltsp'oonfid of salt, a little cayenne pepper, one teaspoonfal of lemon juice, half a cup of th ick brown stoc

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