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Honey Sauce
From Mary Jane's cook book, 1916
Serves 8
Presented as published in 1916. 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
507Calories
6 gProtein
78 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories507 kcal
Protein5.9 g
Carbohydrates78 g
Fiber2.5 g
Sugars70 g
Total Fat22 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.4 mg
Potassium266 mg
Calcium69 mg
Iron1.3 mg
Magnesium133 mg
Phosphorus269 mg
Zinc1.6 mg
Copper0.7 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.4 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)0.1 mg
Folate1.7 mcg
Choline1.9 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 74. The excerpt below is the record exactly as published.
HONEY SAUCE. Strained honey, 1 pint. lira'.il mils, 12. Chopped .M;iraseliino cherries. 1 tablespoon
Cook this with the app: pantry check, scaling, and the assistant.