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Wine Sauce
From The century cook book, 1894
Serves 1
Presented as published in 1894. 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
972Calories
7 gProtein
210 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories972 kcal
Protein7.2 g
Carbohydrates210 g
Fiber0 g
Sugars202 g
Total Fat27 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol249 mg
Sodium82 mg
Potassium205 mg
Calcium45 mg
Iron1.9 mg
Magnesium22 mg
Phosphorus136 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate37 mcg
Choline153 mg
Caffeine0 mg
Water170 g
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 88. The excerpt below is the record exactly as published.
Wine Sauce. Put a teacupful of water into a saucepan and let it boil; beat together one cupful of sugar, two table- spoonfuls of butter, one tablespoonful of flour and the yolk of one t^%\ stir into the boiling water, and when cooked and slightly cool, add one gill of wine
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