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Wine Sauce for Mutton
From The Blue grass cook book, 1904
Serves 2
Presented as published in 1904. 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
614Calories
5 gProtein
139 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories614 kcal
Protein5.2 g
Carbohydrates139 g
Fiber0.8 g
Sugars126 g
Total Fat2.8 g
Saturated Fat1.4 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.1 g
Cholesterol3.5 mg
Sodium1326 mg
Potassium430 mg
Calcium109 mg
Iron1.9 mg
Magnesium22 mg
Phosphorus59 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C2.6 mg
Vitamin A17 mcg
Vitamin E0.9 mg
Vitamin K2 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate9.2 mcg
Choline19 mg
Caffeine0 mg
Alcohol4.2 g
Water169 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 38. The excerpt below is the record exactly as published.
WINE SAUCE FOR MUTTON V. C. G. 1 tumbler of currant jelly, 1 tumbler of tomato catsup, 1 teacup of brown sugar, 1 tumbler of wine, 1 wineglass of brandy, f pint of mutton gravy,
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