Cider Sauce (To serve with Baked Ham)
From Twenty lessons in domestic science, 1916
In the absence of cider, substitute with hot water mixed with vinegar and grated apples.
Presented as published in 1916. 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
433Calories
7 gProtein
27 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories433 kcal
Protein6.6 g
Carbohydrates27 g
Fiber2.2 g
Sugars3.4 g
Total Fat24 g
Saturated Fat7.8 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.2 g
Omega-30.1 g
Cholesterol27 mg
Sodium1932 mg
Potassium500 mg
Calcium48 mg
Iron3.3 mg
Magnesium45 mg
Phosphorus148 mg
Zinc1 mg
Copper0.3 mg
Manganese1.5 mg
Vitamin D0.5 mcg
Vitamin C1.6 mg
Vitamin A18 mcg
Vitamin E0.8 mg
Vitamin K59 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.8 mg
Folate41 mcg
Choline19 mg
Caffeine0 mg
Water585 g
As published
This recipe was extracted from Twenty lessons in domestic science (1916) by Marian Cole Fisher, page 37. The excerpt below is the record exactly as published.
Cider Sauce (To serve with Baked Ham) 1 pint cider 3 tablespoons flour 1 tablespoon capers ^ teaspoon curry powder 3 tablespoons ham fat from kettle 1 teaspoon whole allspice % cup chopped gherkins
Cook this with the app: pantry check, scaling, and the assistant.