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Sauce for Fowl
From Twentieth century home cook book, 1905
Serves 4
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
53Calories
2 gProtein
8 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories53 kcal
Protein1.9 g
Carbohydrates8.5 g
Fiber0.1 g
Sugars5.2 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol1.8 mg
Sodium85 mg
Potassium178 mg
Calcium8 mg
Iron0.2 mg
Magnesium9.3 mg
Phosphorus28 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate21 mcg
Choline7.1 mg
Caffeine0 mg
Water123 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 133. The excerpt below is the record exactly as published.
Sauce for Fowl. — Put half a pint of veal or chicken broth into a stew-pan, with a wineglassful of port wine, the juice of a lemon and the juice of an orange. Season with pepper and salt
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