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Velvety Port-Wine Sauce (Sauce Veloutee au Vin d’Oporto)
From The Swedish, French, American cook book, 1918
Serves 2
Serve with cold desserts and frozen puddings.
Presented as published in 1918. 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
557Calories
4 gProtein
48 gCarbs
26 gFat
Full nutrition (35 nutrients)
Calories557 kcal
Protein3.9 g
Carbohydrates48 g
Fiber0.1 g
Sugars35 g
Total Fat26 g
Saturated Fat16 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol89 mg
Sodium17 mg
Potassium344 mg
Calcium131 mg
Iron0.7 mg
Magnesium29 mg
Phosphorus135 mg
Zinc0.6 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C3 mg
Vitamin A220 mcg
Vitamin E0.8 mg
Vitamin K2.7 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate6.3 mcg
Choline27 mg
Caffeine0 mg
Alcohol4.6 g
Water258 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 468. The excerpt below is the record exactly as published.
Velvety Port-Wine Sauce ( Sauce Veloutee au Vin d’ Oporto) Put one cup port wine in a saucepan on stove; add four table¬ spoons sugar, one tablespoon lemon juice, and two tablespoons good brandy; when boiling, thicken with a tablespoon cornstarch dissolved in half cup water; let it come to a boil; stir on ice very slowly, let stand until cold. When cold remove skin from the top and add one cup of whipped cream. Serve with any kind of cold desserts and frozen puddings. Fruit Sauce, Hot or Cold {Sauce aux Fruits — chaude ou froide ) Put one cup fruit juice — raspberry, strawberry, etc. — in a saucepan on stove; add four tablespoons sugar
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