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Cherry Sauce
From The new practical housekeeping, 1890
Serves 2
Presented as published in 1890. 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
596Calories
2 gProtein
150 gCarbs
1 gFat
Full nutrition (17 nutrients)
Calories596 kcal
Protein2.4 g
Carbohydrates150 g
Sugars145 g
Total Fat0.8 g
Sodium1.1 mg
Potassium524 mg
Calcium29 mg
Iron0.3 mg
Magnesium28 mg
Phosphorus53 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin C24 mg
Vitamin B60.1 mg
Water186 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 245. The excerpt below is the record exactly as published.
Cherry Sauce. — To every pound well ripened, stoned cherries add a half pound sugar
Cook this with the app: pantry check, scaling, and the assistant.