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Wine Sauce
From The complete cook book, 1900
Serves 1
A little gravy from the game can be added for improvement.
Presented as published in 1900. 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
417Calories
1 gProtein
84 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories417 kcal
Protein1.1 g
Carbohydrates84 g
Fiber6.1 g
Sugars53 g
Total Fat13 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol31 mg
Sodium2415 mg
Potassium374 mg
Calcium119 mg
Iron2.6 mg
Magnesium62 mg
Phosphorus54 mg
Zinc0.6 mg
Copper0.1 mg
Manganese9.3 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A1.2 mcg
Vitamin E1.3 mg
Vitamin K22 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate7 mcg
Choline23 mg
Caffeine0 mg
Water262 g
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 84. The excerpt below is the record exactly as published.
WINE SAUCE. Wine sauce for the spring duck. Half a glass of cur- rant jelly, half a glass of good port wine, half of a lemon and half a glass of water, one tablespoonful of butter, teaspoonful of salt, a good pinch of cayenne three cloves
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