vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Blackberry Sauce
From Atlanta women's club cook book, 1921
Serves 1
Presented as published in 1921. 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
835Calories
0 gProtein
208 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories835 kcal
Protein0.3 g
Carbohydrates208 g
Fiber0.9 g
Sugars113 g
Total Fat2.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol5.2 mg
Sodium106 mg
Potassium84 mg
Calcium18 mg
Iron0.5 mg
Magnesium8.2 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C62 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.4 mg
Caffeine0 mg
Water474 g
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 96. The excerpt below is the record exactly as published.
1/2 cup sugar. 1 t-spoon soda. 1 egg. Beat eggs and sugar together ; add milk and soda ; to this add berries drained and flour enough for thin batter. Bake until done. Sauce, 1 cup berry juice. 1/2 t-spoon butter. 1 cup water. Corn starch
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