Wine Sauce

Name: Wine Sauce
Ingredients: One ounce of Castor Sugar; One gill of Water; One tablespoonful of Jam; One wineglassful of Sherry; Half a teaspoonful of Lemon-juice

From High-class cookery recipes, 1897

Presented as published in 1897. 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

165Calories

0 gProtein

42 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories165 kcal

Protein0.1 g

Carbohydrates42 g

Fiber0.2 g

Sugars38 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium10 mg

Potassium17 mg

Calcium7.8 mg

Iron0.1 mg

Magnesium2.1 mg

Phosphorus3.8 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C1.8 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

Folate2.2 mcg

Choline2 mg

Caffeine0 mg

Water124 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 48. The excerpt below is the record exactly as published.

Wine Sauce. Ingredients. One ounce of Castor Sugar. One gill of Water, One tablespoonful of Jam. One wineglassful of Sherry. Half a teaspoonful of Lemon-juice

Cook this with the app: pantry check, scaling, and the assistant.