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Wine Sauce
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Presented as published in 1898. 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
427Calories
1 gProtein
7 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories427 kcal
Protein0.8 g
Carbohydrates6.9 g
Fiber0 g
Sugars4.1 g
Total Fat44 g
Saturated Fat27 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.6 g
Omega-30.2 g
Cholesterol116 mg
Sodium374 mg
Potassium65 mg
Calcium18 mg
Iron0.2 mg
Magnesium7 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A368 mcg
Vitamin E1.2 mg
Vitamin K3.8 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.2 mcg
Choline13 mg
Caffeine0 mg
Water61 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 91. The excerpt below is the record exactly as published.
Wine Sauce. — Make half a pint of melted butter, add a glass of sherry, and a tablespoonful of castor sugar
Cook this with the app: pantry check, scaling, and the assistant.