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Sauce for Wild Fowl

Name: Sauce for Wild Fowl
Yield: 4 servings
Ingredients: Half pint gravy; 1 small onion; 3 or 4 leaves basil; a piece of the thin rind of a lemon; 1 dessertspoonful lemon juice

From The white ribbon cook book, 1894

Serves 4

Presented as published in 1894. 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

54Calories

3 gProtein

10 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories54 kcal

Protein2.9 g

Carbohydrates9.6 g

Fiber1.5 g

Sugars2.3 g

Total Fat1.5 g

Saturated Fat0.6 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol1.8 mg

Sodium13 mg

Potassium139 mg

Calcium19 mg

Iron0.7 mg

Magnesium7.2 mg

Phosphorus33 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C17 mg

Vitamin A1.2 mcg

Vitamin E0.1 mg

Vitamin K1.7 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.5 mg

Folate25 mcg

Choline7.4 mg

Caffeine0 mg

Water109 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 41. The excerpt below is the record exactly as published.

Sauce for Wild Fowl — Half pint gravy, 1 small onion, 3 or 4 leaves basil, a piece of the thin rind of a lemon, 1 dessertspoonful lemon juice

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