Cherry Sauce

Name: Cherry Sauce
Ingredients: 1 cup sugar; 1 pint cherry juice; 1 teaspoonful of lemon extract; 1 level tablespoonful of cornstarch; 1 tablespoonful butter; Fruit red color paste

From The Federation cook book, 1910

Recipe by Ethel Miller, Pasadena, Cal.

Presented as published in 1910. 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

1111Calories

2 gProtein

276 gCarbs

14 gFat

Full nutrition (33 nutrients)

Calories1111 kcal

Protein1.6 g

Carbohydrates276 g

Fiber0.1 g

Sugars261 g

Total Fat14 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol31 mg

Sodium24 mg

Potassium805 mg

Calcium69 mg

Iron2.2 mg

Magnesium56 mg

Phosphorus88 mg

Zinc0.2 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water425 g

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 18. The excerpt below is the record exactly as published.

Cherry Sauce 1 cup sugar 1 pint cherry juice 1 teaspoonful of lemon extract 1 level tablespoonful of cornstarch 1 tablespoonful butter Fruit red color paste

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