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Wine Sauce
From Kirmess cook book, 1907
Serves 4
Serve with plum pudding or boiled pudding.
Presented as published in 1907. 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
35Calories
0 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories35 kcal
Protein0 g
Carbohydrates6.6 g
Fiber0 g
Sugars6.4 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.7 mg
Potassium13 mg
Calcium1.1 mg
Iron0 mg
Magnesium1.4 mg
Phosphorus2.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.6 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 110. The excerpt below is the record exactly as published.
WINE SAUCE. Mrs. Woodhull Condict. Have ready some rich, thick, melted or drawn butter, and the moment you take it from the fire stir in two wine-glassfuls of wine, two tablespoons of sugar and some nutmeg
Cook this with the app: pantry check, scaling, and the assistant.