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Grapejuice Sauce (For Ham)
From Boston Cooking-School cook book, 1896
Serves 6
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
37Calories
0 gProtein
9 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories37 kcal
Protein0.2 g
Carbohydrates8.9 g
Fiber0.1 g
Sugars6.2 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium9.1 mg
Potassium38 mg
Calcium11 mg
Iron0 mg
Magnesium6.1 mg
Phosphorus6.4 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.6 mcg
Choline0.9 mg
Caffeine0 mg
Water237 g
Estimated from matched ingredients across 6 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 83. The excerpt below is the record exactly as published.
GRAPEJUICE SAUCE (For Ham) 1 tablespoon cornstarch 34 cup hot water 4 cup cold water 1 cup grape juice Juice 1 lemon
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