Sauce a l'Ambassadrice

Name: Sauce a l'Ambassadrice
Ingredients: Half a pint of Espagnole Sauce; One gill of Port Wine; One teaspoonful of Red Currant Jelly; One tablespoonful of Lemon-juice; A pinch of Sugar; Cayenne; Salt; Two ounces of Sultanas, blanched

From High-class cookery recipes, 1897

Presented as published in 1897. 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

868Calories

29 gProtein

76 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories868 kcal

Protein29 g

Carbohydrates76 g

Fiber5.5 g

Sugars41 g

Total Fat38 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium2375 mg

Potassium1385 mg

Calcium89 mg

Iron2.8 mg

Magnesium84 mg

Phosphorus357 mg

Zinc3.2 mg

Copper0.5 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C50 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K2 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.6 mg

Niacin (B3)6.9 mg

Folate93 mcg

Choline7.5 mg

Caffeine0 mg

Water240 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 44. The excerpt below is the record exactly as published.

Sauce a rAmbassadrice, Ingredients. Half a pint of Espagnole Sauce, One gill of Port Wine. One teaspoonful of Eed Currant Jelly. One tablespoonful of Lemon-juice. A pinch, of Sugar, Cayenne, and Salt, Two ounces of Sultanas, blanched

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