vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Wild-Fowl Sauce
From Twentieth century home cook book, 1905
Serves 1
Presented as published in 1905. 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
159Calories
2 gProtein
39 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories159 kcal
Protein1.9 g
Carbohydrates39 g
Fiber3.7 g
Sugars28 g
Total Fat2.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol0 mg
Sodium9705 mg
Potassium357 mg
Calcium31 mg
Iron1.2 mg
Magnesium25 mg
Phosphorus45 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A260 mcg
Vitamin E3.9 mg
Vitamin K10 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate33 mcg
Choline12 mg
Caffeine0 mg
Water93 g
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 84. The excerpt below is the record exactly as published.
WILD-FOWL SAUCE. The following exquisite sauce is applicable to all wild fowl : Take one saltspoon of salt, half to two-thirds saltspoon of cayenne, one dessert- spoonful of lemon juice, one dessertspoonful of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.