Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Port Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Currant | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one gill of port wine in an earthen vessel
- two ounces of butter in a saucepan
- one-half ounces of lean raw ham
- one-half pint of the above sauce
- half cup of gravy
- one cupful essence ham
- a pint of stock
- half saltspoon of cayenne
- one carrot
- two cloves
- one-eighth pint of currant jelly
- four cloves
- salt
- lemon juice
- cayenne
- cloves
- pepper
Directions
Pour one gill of port wine in an earthen vessel, adding half a wine glass melted red currant jelly, a saltspoon salt, a tea- spoon lemon juice together with half saltspoon of cayenne, a teacup of thick brown stock or any good gravy ; place the vessel on the fire and boil. When done put in a sauce boat and serve.
Mrs. J. G. Mossin. PORT WINE SAUCE.
Prepare half-pint melted butter sauce and incorporate a wine glass of port wine, sweeten to taste with powdered sugar, boil gently for quarter of an hour, stirring occasionally.
Mrs. J. G. Mosstn. SAUCE FOR VENISON OR GAME.
Melt two ounces of butter in a saucepan, to which add twc ounces flour, and put on a slow fire, stirring until colored a nice brown, then mix with the flour and butter a pint of stock, one and one-half ounces of lean raw ham. one carrot, an onion, piece of celery, two cloves, pinch of salt and pepper : stir until beginning to boil, simmer gently for one hour, remove the fat. Use one-half pint of the above sauce and one-eighth pint of currant jelly; heat until jelly is dissolved, and serve.
Mrs. E. Wolters. SICILIAN SAUCE.
Place in a mortar half a tablespoon coriander seed and four cloves, bruise them well, then place them in a saucepan with half cup of gravy, one cupful essence ham, together with the thinly-shredded peel of half a lemon : when it is boiling add