Estimated Nutrition (whole recipe, rough)
Counts 3 of 6 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive | 1 large (4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Sauce | not in our table | 0 |
| Currant | not in our table | 0 |
| Water | 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 cup of stock
- one teaspoonful made mustard
- one cup of brown sauce
- one-half cup of currant jelly
- one-half cup of olives in cold water
- mustard
- vinegar
Directions
To one cup of stock, add one teaspoonful made mustard and two of tarragon vinegar.
CURRANT JELLY SAUCE (For Mutton and Game).
One cup of brown sauce, one-half cup of currant jelly. Heat both together and serve.
OLIVE SAUCE (For Roast Duck).
Soak one-half cup of olives in cold water for thirty minutes to extract the salt. Half of them chop fine and the remainder pare round and round as you would an apple. Add to one cup of brown sauce. Simmer for ten minutes.
SAUCES. 177