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Fruit Sauce
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
425Calories
1 gProtein
108 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories425 kcal
Protein0.8 g
Carbohydrates108 g
Fiber0.2 g
Sugars65 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.3 mg
Potassium155 mg
Calcium23 mg
Iron0.6 mg
Magnesium8.1 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A57 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate6.6 mcg
Choline0 mg
Caffeine0 mg
Water206 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 163. The excerpt below is the record exactly as published.
Fruit Sauce. One-half cup of powdered sugar, 1 cup of apricot juice, or juice of any other fruit, 1 teaspoon flour
Cook this with the app: pantry check, scaling, and the assistant.