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Victorla Sauce
From Practical household cookery, 1891
Serves 2
This sauce is generally served with red-deer or roebuck.
Presented as published in 1891. 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
494Calories
10 gProtein
95 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories494 kcal
Protein9.8 g
Carbohydrates95 g
Fiber20 g
Sugars45 g
Total Fat7.3 g
Saturated Fat2.4 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.3 g
Omega-30.2 g
Cholesterol3.5 mg
Sodium120 mg
Potassium1172 mg
Calcium388 mg
Iron5.6 mg
Magnesium137 mg
Phosphorus179 mg
Zinc2.4 mg
Copper0.4 mg
Manganese19 mg
Vitamin D0 mcg
Vitamin C213 mg
Vitamin A46 mcg
Vitamin E3.3 mg
Vitamin K44 mcg
Vitamin B60.5 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.1 mg
Folate161 mcg
Choline58 mg
Caffeine0 mg
Water525 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 46. The excerpt below is the record exactly as published.
VICTORLA SAUCE Put four tablespoonfuls of red currant jelly in a stew- pan with a dozen cloves, a small stick of cinnamon, the peel of two oranges, a gill of good gravy, and half a pint of Espagnole sauce ; moisten with half a pint of red wine (Burgundy is best), boil it and simmer for twenty minutes, PRACTICAL HOUSEHOLD COOKERY. 103 then pass it through a tammy sieve, add the juioe of two oranges
Cook this with the app: pantry check, scaling, and the assistant.