Sauce Aigre-Douce

Name: Sauce Aigre-Douce
Ingredients: J small onion; ^ teaspoonful castor sugar; glass white wine; 2 dessert-spoonfuls red currant jelly; oz. butter; pint Espagnole sauce; saltspoonful dry mustard

From Recherché entrées, 1907

Presented as published in 1907. 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

746Calories

28 gProtein

32 gCarbs

49 gFat

Full nutrition (33 nutrients)

Calories746 kcal

Protein28 g

Carbohydrates32 g

Fiber6.1 g

Sugars8.5 g

Total Fat49 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol33 mg

Sodium2356 mg

Potassium1048 mg

Calcium78 mg

Iron2.3 mg

Magnesium67 mg

Phosphorus333 mg

Zinc3.2 mg

Copper0.4 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C53 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.6 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.5 mg

Niacin (B3)6.2 mg

Folate117 mcg

Choline9.2 mg

Caffeine0 mg

Water463 g

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 79. The excerpt below is the record exactly as published.

Sauce Aigre-Douce. J small onion, ^ teaspoonful castor sugar, \ glass white wine, 2 dessert-spoonfuls red currant jelly, \ oz. butter, \ pint Espagnole sauce, saltspoonful dry mustard

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