vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Currant Jelly Sauce
From The economical cook book, 1905
Serves 1
Presented as published in 1905. 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
729Calories
0 gProtein
147 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories729 kcal
Protein0.5 g
Carbohydrates147 g
Fiber2 g
Sugars105 g
Total Fat11 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol31 mg
Sodium73 mg
Potassium343 mg
Calcium35 mg
Iron1.3 mg
Magnesium38 mg
Phosphorus61 mg
Zinc0.4 mg
Copper0 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate6.4 mcg
Choline32 mg
Caffeine0 mg
Water265 g
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 58. The excerpt below is the record exactly as published.
CurrantJelly Sauce. Melt in a sauce-pan over the fire a teacup^l of currant jelly, add to it a tablespoonftil of butter ; stir well together, pour in a glass of wine
Cook this with the app: pantry check, scaling, and the assistant.