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Cherry Sauce

Name: Cherry Sauce
Yield: 1 servings
Ingredients: Flour, 2 tablespoons; Egg, 1; Sugar, 1/2 cup; Cherry juice, 1/2 cup; Boiling water, 1 cup; Chopped cherries, 1/2 cup

From Mary Jane's cook book, 1916

Serves 1

Presented as published in 1916. 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

930Calories

12 gProtein

210 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories930 kcal

Protein12 g

Carbohydrates210 g

Fiber5.8 g

Sugars155 g

Total Fat7.3 g

Saturated Fat1.8 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol186 mg

Sodium618 mg

Potassium375 mg

Calcium254 mg

Iron19 mg

Magnesium42 mg

Phosphorus173 mg

Zinc1.3 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A82 mcg

Vitamin E0.6 mg

Vitamin K1.7 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.6 mg

Niacin (B3)5 mg

Folate112 mcg

Choline157 mg

Caffeine0 mg

Water394 g

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 62. The excerpt below is the record exactly as published.

CHERRY SAUCE. Flour, 2 tablespoons. Egg, 1. Sugar, 1/2 cup. Cherry juice, i/2 cup. Boiling water, 1 cup. Chopped cherries, y2 cup.

Cook this with the app: pantry check, scaling, and the assistant.