Crushed Berry Sauce

Name: Crushed Berry Sauce
Ingredients: 1 cup sugar; 1 tablespoon butter; 1 cup crushed raspberries

From The Edwardsville cook book, 1906

Presented as published in 1906. 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

903Calories

2 gProtein

229 gCarbs

12 gFat

Full nutrition (17 nutrients)

Calories903 kcal

Protein2.3 g

Carbohydrates229 g

Sugars207 g

Total Fat12 g

Cholesterol31 mg

Sodium3.4 mg

Potassium357 mg

Calcium41 mg

Iron1.1 mg

Magnesium44 mg

Phosphorus64 mg

Zinc0.5 mg

Copper0.1 mg

Manganese1.1 mg

Vitamin C52 mg

Water195 g

As published

This recipe was extracted from The Edwardsville cook book (1906), page 29. The excerpt below is the record exactly as published.

crushed berry sauce. Crushed Berry Sauce : — ■ Cream i cup sugar and i tablespoon butter. Add i cup crushed raspberries, stir and serve as sauce for pudding. CUP PLUM PUDDING. Mbs. E. J. Jeffress. 1 cup raisins, chopped. 1 cup surrants. 1 cup suet. 1 teaspoonful each cinnamon, cloves and grated lemon peel. 4 well beaten eggs. V2 teaspoon soda stirred into enough buttermilk to make a stiff batter. 1 cup flour. 1 cup bread crumbs. 1 cup sugar. Mix flour, fruit, crumbs, suet and sugar, add flavoring and eggs, then buttermilk; steam 2j/^ or 3 hours. Serve with warm sauce. PUDDINGS AND DESSERTS. 95 GOOSEBERRY JAM PUDDING. Mrs. W. S. Potts. Pawnee. Neb. 2-3 cup sugar. 1 tablespoon butter

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