Cherry Sauce
From À la mode cookery, 1902
Presented as published in 1902. 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
234Calories
1 gProtein
62 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories234 kcal
Protein1.3 g
Carbohydrates62 g
Fiber2.8 g
Sugars55 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.5 mg
Potassium176 mg
Calcium28 mg
Iron0.6 mg
Magnesium10 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C55 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water102 g
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 50. The excerpt below is the record exactly as published.
Cherry Sauce Put two handfuls of cherries in a stewpan with our table-spoonfuls of castor sugar, a glassful of claret, and a grate of lemon. Let it boil up a few minutes, then thicken it with two table-spoonfuls of fecule de pomme-de-terre mixed with cold water
Cook this with the app: pantry check, scaling, and the assistant.