Sauce for Game

Name: Sauce for Game
Ingredients: an onion; milk; the gravy from the bird; pounded cracker

From High-Street cook book, 1885

Presented as published in 1885. 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

935Calories

26 gProtein

112 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories935 kcal

Protein26 g

Carbohydrates112 g

Fiber6 g

Sugars28 g

Total Fat45 g

Saturated Fat14 g

Monounsaturated Fat12 g

Polyunsaturated Fat16 g

Omega-31.8 g

Cholesterol36 mg

Sodium1000 mg

Potassium915 mg

Calcium490 mg

Iron6.7 mg

Magnesium70 mg

Phosphorus654 mg

Zinc4.2 mg

Copper0.4 mg

Manganese0.8 mg

Vitamin D2.3 mcg

Vitamin C11 mg

Vitamin A78 mcg

Vitamin E3.9 mg

Vitamin K83 mcg

Vitamin B60.4 mg

Vitamin B121.6 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1 mg

Niacin (B3)7.1 mg

Folate196 mcg

Choline79 mg

Caffeine0 mg

Water559 g

As published

This recipe was extracted from High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 7. The excerpt below is the record exactly as published.

Sauce for dame. Chop an onion fine and boil it in milk; when done add the gravy from the bird, and thicken with pounded cracker

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