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Fruit Juice Sauce II
From Boston Cooking-School cook book, 1896
Serves 4
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
56Calories
1 gProtein
15 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories56 kcal
Protein0.6 g
Carbohydrates15 g
Fiber1.6 g
Sugars11 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.1 mg
Potassium122 mg
Calcium15 mg
Iron0.3 mg
Magnesium13 mg
Phosphorus9 mg
Zinc0.1 mg
Copper0.1 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C54 mg
Vitamin A3.4 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate20 mcg
Choline6.2 mg
Caffeine0 mg
Water97 g
Estimated from matched ingredients across 4 servings.
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 II Drain sirup from a pint jar of canned strawberry, raspberry, or pineapple, heat to boiling point, thicken slightly with arrowroot, and color with red food color.
Cook this with the app: pantry check, scaling, and the assistant.