Jam Sauce

Name: Jam Sauce
Ingredients: Two tablespoonfuls raspberry jam; One gill water; Four or five lumps sugar; Rind and juice of half a lemon; A few drops of carmine

From Plain cookery recipes, 1908

If liked, one tablespoonful of sherry may be added to the above sauce.

Presented as published in 1908. 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

140Calories

1 gProtein

37 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories140 kcal

Protein1.2 g

Carbohydrates37 g

Fiber3.2 g

Sugars22 g

Total Fat0.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium18 mg

Potassium170 mg

Calcium38 mg

Iron0.8 mg

Magnesium11 mg

Phosphorus24 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C57 mg

Vitamin A1 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.1 mg

Folate15 mcg

Choline9.2 mg

Caffeine0 mg

Water219 g

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 28. The excerpt below is the record exactly as published.

Jam Sauce. Two tablespoonfuls raspberry jam. One gill water. Four or five lumps sugar. Rind and juice of half a lemon. A few drops of carmine

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