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Fruit Juice Sauce I
From Boston Cooking-School cook book, 1896
Serves 1
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
969Calories
2 gProtein
246 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories969 kcal
Protein2 g
Carbohydrates246 g
Fiber1.5 g
Sugars214 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium360 mg
Potassium144 mg
Calcium87 mg
Iron8.1 mg
Magnesium12 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C74 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate38 mcg
Choline4.7 mg
Caffeine0 mg
Water355 g
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 252. The excerpt below is the record exactly as published.
FRUIT JUICE SAUCE I 1 cup sugar Yo cup boiling water 1 tablespoon cornstarch 1 cup fruit juice (fresh or canned) 2 tablespoons lemon juice
Cook this with the app: pantry check, scaling, and the assistant.