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Sauce for Roast Duck, Venison, or Mutton
From The art of cookery, 1899
Serves 6
Presented as published in 1899. 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
13Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories13 kcal
Protein0 g
Carbohydrates3.3 g
Fiber0.1 g
Sugars2.2 g
Total Fat0.1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2.5 mg
Potassium6.4 mg
Calcium2.1 mg
Iron0 mg
Magnesium1.2 mg
Phosphorus1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.9 mcg
Choline0.6 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 57. The excerpt below is the record exactly as published.
two tablespoonfuls of currant, cranberry, or other acid jelly, one tablespoonful of lemon juice or vinegar, quarter of a teaspoonful each of mus- tard flour, and grated lemon peel, half as much mace or nutmeg, a dozen olives, chopped fine, and a cup of broth or water from the roasting pan
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