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Cherry Sauce
From With a saucepan over the sea, 1902
Serves 4
Serve hot with pork or game.
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
119Calories
1 gProtein
19 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories119 kcal
Protein1.5 g
Carbohydrates19 g
Fiber3.5 g
Sugars9.7 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium21 mg
Potassium248 mg
Calcium53 mg
Iron1 mg
Magnesium24 mg
Phosphorus22 mg
Zinc0.2 mg
Copper0.1 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A73 mcg
Vitamin E0.5 mg
Vitamin K9.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate10 mcg
Choline8.8 mg
Caffeine0 mg
Water267 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 23. The excerpt below is the record exactly as published.
CHERRY SAUCE. (Qermany. For pork or game.) Wash, stone, and set aside i pound of ripe red cherries. Simmer the kernels, with water to cover, 15 minutes. Then strain the water, add to it the cherries, i pint of water, 4 cloves, i glass of claret, I slice of stale bread, and enough sugar
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