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Cider Sauce
From The farm cook & rule book, 1923
Serves 1
Presented as published in 1923. 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
526Calories
0 gProtein
116 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories526 kcal
Protein0.1 g
Carbohydrates116 g
Fiber0.1 g
Sugars115 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium162 mg
Calcium12 mg
Iron0.2 mg
Magnesium9.3 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A2.4 mcg
Vitamin E0.3 mg
Vitamin K2.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate8.6 mcg
Choline5.6 mg
Caffeine0 mg
Water239 g
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 83. The excerpt below is the record exactly as published.
Cider Sauce 1 cupful sweet cider 2 tablespoonfuls lemon juice % cupful sugar
Cook this with the app: pantry check, scaling, and the assistant.