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Fruit Sauce
From European and American cuisine, 1914
Serves 1
Presented as published in 1914. 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
833Calories
0 gProtein
184 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories833 kcal
Protein0.4 g
Carbohydrates184 g
Fiber1 g
Sugars153 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium45 mg
Potassium165 mg
Calcium21 mg
Iron0.5 mg
Magnesium18 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate2 mcg
Choline10 mg
Caffeine0 mg
Water233 g
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 380. The excerpt below is the record exactly as published.
fruit sauce, described below. Fkuit Sauce. — Place a small saucepan with Y« cupful water and Ys cupful sugar over the flre, boil 3 minutes ; add Ys cupful cur- rant jelly, boil a few minutes ; then strain into a bowl, add 1 gill of sherry wine and Y« cupful preserved cherries
Cook this with the app: pantry check, scaling, and the assistant.