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Fruit Puree Sauce
From The art of German cooking and baking, 1922
Serves 6
Presented as published in 1922. 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
65Calories
1 gProtein
13 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories65 kcal
Protein1 g
Carbohydrates13 g
Fiber4.6 g
Sugars4.5 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium16 mg
Potassium148 mg
Calcium20 mg
Iron0.7 mg
Magnesium14 mg
Phosphorus28 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A24 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate6.3 mcg
Choline3.4 mg
Caffeine0 mg
Water210 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 83. The excerpt below is the record exactly as published.
FRUIT PUREE SAUCE. Quantity for 6 Persons. Sauce made from prunes or fresh plums, cherries, straw- berries, raspberries, gooseberries, currants, grapes, apples or apricots. % lb. of fruit puree % qt. of water Sugar to taste 1% tbsps. of corn starch 1 small piece of cinnamon % cup of white wine % lemon
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