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Port Wine Sauce for Venison
From Superior cook book, 1905
Serves 1
Presented as published in 1905. 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
457Calories
3 gProtein
88 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories457 kcal
Protein3.3 g
Carbohydrates88 g
Fiber7.8 g
Sugars55 g
Total Fat4.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol0 mg
Sodium9743 mg
Potassium726 mg
Calcium61 mg
Iron2.8 mg
Magnesium60 mg
Phosphorus109 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A520 mcg
Vitamin E7.5 mg
Vitamin K21 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Folate31 mcg
Choline31 mg
Caffeine0 mg
Water147 g
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 26. The excerpt below is the record exactly as published.
Port Wine Sauce for Venison. One-half a cup of Port wine, l- a cup of currant jelly melted, 1 saltspoon of salt, a little cayenne pejiper. 1 teaspoon ful of lemon juice. }, a cup of thick brown stock,
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