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Creamy Jam Sauce
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
153Calories
1 gProtein
14 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories153 kcal
Protein0.7 g
Carbohydrates14 g
Fiber0.2 g
Sugars9.2 g
Total Fat10 g
Saturated Fat6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0 g
Cholesterol30 mg
Sodium12 mg
Potassium43 mg
Calcium22 mg
Iron0.1 mg
Magnesium2.5 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.7 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.1 mcg
Choline1.9 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 255. The excerpt below is the record exactly as published.
CREAMY JAM SAUCE ¥ cup heavy cream \4 cup tart jam (black currant, etc.)
Cook this with the app: pantry check, scaling, and the assistant.