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Guava Sauce

Name: Guava Sauce
Yield: 2 servings
Ingredients: Peel and put through a coarse sieve or fruit crusher; may be mixed with sugar alone; The white of an egg may be whipped stiff

From Fruit recipes, 1907

Serves 2

Presented as published in 1907. 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

17Calories

2 gProtein

2 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories17 kcal

Protein1.9 g

Carbohydrates2.1 g

Fiber0.7 g

Sugars1.1 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium0.3 mg

Potassium52 mg

Calcium2.3 mg

Iron0 mg

Magnesium2.8 mg

Phosphorus5 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C29 mg

Vitamin A3.9 mcg

Vitamin E0.1 mg

Vitamin K0.3 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.1 mg

Folate6.1 mcg

Choline1 mg

Caffeine0 mg

Water23 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 120. The excerpt below is the record exactly as published.

GUAVA SAUCE This may be made with the cooked or fresh guavas. Peel and put through a coarse sieve or fruit crusher to remove the seeds. The pulp resulting—a smooth mass— may be mixed with sugar alone or with the addition of a little lime or lemon juice or spice. Serve as with apple- sauce. The white of an egg may be whipped stiff

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