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Fruit Sauce

Name: Fruit Sauce
Yield: 2 servings
Ingredients: 1 cup sugar; 1 cup fruit juice or syrup; 2 tbsp. flour; 1 tbsp. lemon juice; 1 cup boiling water; 2 tbsp. butter

From Delicacies, 1929

Serves 2

The syrup or juice from canned or stewed fruit may be used. Thinned it makes a splendid sauce for fruit cocktail.

Presented as published in 1929. 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

925Calories

3 gProtein

230 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories925 kcal

Protein2.8 g

Carbohydrates230 g

Fiber1.4 g

Sugars166 g

Total Fat12 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol31 mg

Sodium271 mg

Potassium64 mg

Calcium90 mg

Iron8.5 mg

Magnesium11 mg

Phosphorus28 mg

Zinc0.5 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C5 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.1 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.5 mg

Folate46 mcg

Choline3.7 mg

Caffeine0 mg

Water124 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 2. The excerpt below is the record exactly as published.

Fruit Sauce 1 cup sugar 1 cup fruit juice or syrup 2 tbsp. flour 1 tbsp. lemon juice 1 cup boiling water 2 tbsp. butter

Cook this with the app: pantry check, scaling, and the assistant.