Wine Sauce
From The Samaritan cookery book, 1903
Presented as published in 1903. 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
2127Calories
38 gProtein
411 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories2127 kcal
Protein38 g
Carbohydrates411 g
Fiber26 g
Sugars9.1 g
Total Fat12 g
Saturated Fat1.8 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat4.5 g
Cholesterol0 mg
Sodium5394 mg
Potassium867 mg
Calcium1534 mg
Iron159 mg
Magnesium164 mg
Phosphorus355 mg
Zinc2.3 mg
Copper0.1 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)3.4 mg
Riboflavin (B2)3.2 mg
Niacin (B3)40 mg
Folate647 mcg
Choline62 mg
Caffeine0 mg
Water2124 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 70. The excerpt below is the record exactly as published.
WINE SAUCE. 5 pint boiling w'ater. I j pint of sherry. 2 tablespoonfuls of cold water. | 1 small dessertspoonful of arrowroot. 1 dessertspoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.