vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cherry Sauce
From Tried favourites cookery book, 1909
Serves 2
Presented as published in 1909. 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
864Calories
3 gProtein
211 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories864 kcal
Protein2.8 g
Carbohydrates211 g
Fiber5.7 g
Sugars181 g
Total Fat1.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium33 mg
Potassium855 mg
Calcium90 mg
Iron1.6 mg
Magnesium51 mg
Phosphorus82 mg
Zinc0.6 mg
Copper0.5 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A320 mcg
Vitamin E0.4 mg
Vitamin K12 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate25 mcg
Choline33 mg
Caffeine0 mg
Water156 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 80. The excerpt below is the record exactly as published.
Cherry Sauce. i lb. dried Cherries, 2 oz. Sugar, a few drops Cochineal, J pint Water
Cook this with the app: pantry check, scaling, and the assistant.