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Wine Sauce
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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
762Calories
30 gProtein
43 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories762 kcal
Protein30 g
Carbohydrates43 g
Fiber10 g
Sugars7.1 g
Total Fat42 g
Saturated Fat0.8 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat2.1 g
Cholesterol0 mg
Sodium2368 mg
Potassium1440 mg
Calcium88 mg
Iron4.2 mg
Magnesium100 mg
Phosphorus371 mg
Zinc3.6 mg
Copper0.5 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C61 mg
Vitamin A520 mcg
Vitamin E7.5 mg
Vitamin K20 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.4 mg
Folate115 mcg
Choline14 mg
Caffeine0 mg
Water212 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 67. The excerpt below is the record exactly as published.
Wine Sauce. 1 cup brown sauce. }i cup sherry or port wine. 14 tumbler currant jelly. Dash of cayenne
Cook this with the app: pantry check, scaling, and the assistant.