Dried-Fruit Sauce

Name: Dried-Fruit Sauce
Ingredients: 1 cup of fruit; 3 cups of cold water; Add sugar, the amount depending upon the fruit

From Camp cookery (Milam, for Boy Scouts), 1918

Any kind of dried fruit may be used.

Presented as published in 1918. 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

419Calories

0 gProtein

108 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories419 kcal

Protein0.4 g

Carbohydrates108 g

Fiber2.1 g

Sugars105 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium156 mg

Potassium73 mg

Calcium45 mg

Iron0.2 mg

Magnesium12 mg

Phosphorus6.5 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A1.3 mcg

Vitamin E0.1 mg

Vitamin K0.4 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline2.9 mg

Caffeine0 mg

Water731 g

As published

This recipe was extracted from Camp cookery (Milam, for Boy Scouts) (1918) by Ava B. Milam, page 24. The excerpt below is the record exactly as published.

Dried-Fruit Sauce Soak 1 cup of fruit in 3 cups of cold water for at least 2 hours; over night is better. Cook slowly until tender. Add sugar, the amount depending upon the fruit

Cook this with the app: pantry check, scaling, and the assistant.