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German Cherry Sauce
From Modern cookery, in all its branches, 1884
Serves 2
Serve poured over pudding or in a tureen.
Presented as published in 1884. 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
509Calories
3 gProtein
104 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories509 kcal
Protein2.9 g
Carbohydrates104 g
Fiber0 g
Sugars96 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium10 mg
Potassium749 mg
Calcium47 mg
Iron0.7 mg
Magnesium47 mg
Phosphorus87 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.2 mcg
Choline5.9 mg
Caffeine0 mg
Water445 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 362. The excerpt below is the record exactly as published.
GERMAN CHERRY SAUCE. Beat a quart of cherries in a mortar until the stones are broken, then boil them tender with half a pint of water and wine mixed. Rub them through a sieve, and boil them again, with from four to six ounces of fine sugar, some grated lemon-peel, powdered cinnamon, and a small portion of pounded cloves. In a few minutes stir to the sauce a dessertspoonful of potato-flour
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