Sauce Zingara
From Recherché entrées, 1907
Presented as published in 1907. 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
139Calories
6 gProtein
18 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories139 kcal
Protein6 g
Carbohydrates18 g
Fiber3 g
Sugars11 g
Total Fat5.3 g
Saturated Fat2.4 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol8.1 mg
Sodium126 mg
Potassium739 mg
Calcium40 mg
Iron1.9 mg
Magnesium34 mg
Phosphorus131 mg
Zinc0.8 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C12 mg
Vitamin A18 mcg
Vitamin E0.2 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.5 mg
Folate16 mcg
Choline18 mg
Caffeine1.8 mg
Water210 g
As published
This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 79. The excerpt below is the record exactly as published.
Sauce Zingara. Reduce \ a gill port wine with i gill tomato puree, add I gill salmi sauce and reduce with J a gill of rich stock ; then strain on to a stew-pan containing finely shredded ham, tongue, mushrooms and truffles, about i dessert- spoonful of each and a few shreds of orange rind
Cook this with the app: pantry check, scaling, and the assistant.