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Wild-Fowl Sauce
From Twentieth century home cook book, 1905
Serves 1
Applicable to all wild fowl.
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
115Calories
2 gProtein
12 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories115 kcal
Protein1.6 g
Carbohydrates12 g
Fiber3.4 g
Sugars4.6 g
Total Fat2.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol0 mg
Sodium9707 mg
Potassium354 mg
Calcium31 mg
Iron1.4 mg
Magnesium29 mg
Phosphorus54 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A260 mcg
Vitamin E3.7 mg
Vitamin K10 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate15 mcg
Choline11 mg
Caffeine0 mg
Water71 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, two 154 TWENTIETH CENTURY HOME COOK BOOK. dessertspoonfuls of Han^ey sauce, three dessertspoons of port wine
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