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Fruit Sauce
From Boston Cooking-School cook book, 1896
Serves 8
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
786Calories
3 gProtein
185 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories786 kcal
Protein3.5 g
Carbohydrates185 g
Fiber4.5 g
Sugars180 g
Total Fat7.7 g
Saturated Fat0.6 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol0 mg
Sodium5.3 mg
Potassium211 mg
Calcium74 mg
Iron1 mg
Magnesium47 mg
Phosphorus78 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A1 mcg
Vitamin E3.7 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate8.9 mcg
Choline10 mg
Caffeine0 mg
Water77 g
Estimated from matched ingredients across 8 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 SAUCE 6 cup sugar Y pint bottle maraschino cherries 1% cup water ¥% pint bottle green figs \4 pound dates \4 pound Jordan almonds Few grains salt
Cook this with the app: pantry check, scaling, and the assistant.