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Sauce for Game
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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
26Calories
0 gProtein
6 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories26 kcal
Protein0.3 g
Carbohydrates6.1 g
Fiber1.7 g
Sugars1.9 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium307 mg
Potassium65 mg
Calcium33 mg
Iron0.6 mg
Magnesium14 mg
Phosphorus6.7 mg
Zinc0.1 mg
Copper0 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A0.4 mcg
Vitamin E0.5 mg
Vitamin K7.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.9 mcg
Choline2.8 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 278. The excerpt below is the record exactly as published.
SAUCE FOR GAME. Take one-half tumblerful of currant jelly, one-half tumblerful of port wine, one-half tumblerful of stock, one-half teaspoonful of salt, two table- spoonfuls of lemon juice, four cloves, a little pepper
Cook this with the app: pantry check, scaling, and the assistant.