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Wine Sauce for Mutton
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
608Calories
5 gProtein
142 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories608 kcal
Protein5.3 g
Carbohydrates142 g
Fiber0.7 g
Sugars126 g
Total Fat2.9 g
Saturated Fat1.2 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.1 g
Cholesterol3.5 mg
Sodium601 mg
Potassium429 mg
Calcium109 mg
Iron1.9 mg
Magnesium22 mg
Phosphorus58 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C2.6 mg
Vitamin A16 mcg
Vitamin E0.9 mg
Vitamin K1.8 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate36 mcg
Choline19 mg
Caffeine0 mg
Alcohol2.1 g
Water163 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 57. The excerpt below is the record exactly as published.
ine Etauce for Mutton. One tumbler of currant jelly, 1 tumbler of tomato catsup, 1 tea- cup of brown sugar, 1 tumbler of sherry wine, ^ tumbler of brandy. Take ^ pint of gravy
Cook this with the app: pantry check, scaling, and the assistant.