vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Common Raspberry Sauce
From Modern cookery, in all its branches, 1884
Serves 1
The quantity can be increased as desired.
Presented as published in 1884. 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
456Calories
2 gProtein
114 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories456 kcal
Protein2.3 g
Carbohydrates114 g
Fiber0 g
Sugars91 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2 mg
Potassium353 mg
Calcium39 mg
Iron1.1 mg
Magnesium44 mg
Phosphorus62 mg
Zinc0.5 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C52 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water230 g
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 360. The excerpt below is the record exactly as published.
COMMON RASPBERRY-SAUCE. Put three ounces of sugar broken into small lumps, and a wine- glassful and a half of water into a small stewpan, and boil them for four or five minutes. Add half a pint of fresh ripe raspberries
Cook this with the app: pantry check, scaling, and the assistant.