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Currant Jelly Sauce
From Lowney's cook book, 1907
Serves 1
Presented as published in 1907. 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
275Calories
0 gProtein
72 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories275 kcal
Protein0.3 g
Carbohydrates72 g
Fiber1.3 g
Sugars52 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium31 mg
Potassium82 mg
Calcium11 mg
Iron0.2 mg
Magnesium7.8 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.9 mcg
Choline12 mg
Caffeine0 mg
Water48 g
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 47. The excerpt below is the record exactly as published.
Currant Jelly Sauce To Brown Sauce add one half cup currant jelly, one tea- spoon lemon juice and a few drops onion juice
Cook this with the app: pantry check, scaling, and the assistant.