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Jam Sauce
From Handbook of practical cookery, 1886
Serves 4
Presented as published in 1886. 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
42Calories
0 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories42 kcal
Protein0.2 g
Carbohydrates8.8 g
Fiber0.1 g
Sugars6.4 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium186 mg
Potassium30 mg
Calcium3.8 mg
Iron0.1 mg
Magnesium3.2 mg
Phosphorus5.4 mg
Zinc0 mg
Copper0 mg
Manganese0 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 mg
Folate0.8 mcg
Choline2 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 119. The excerpt below is the record exactly as published.
Jam Sauce. — One heaped table-spoonful of jam, one half ounce of sugar, one gill of sherry, one table-spoonful of cold water, six drops of cochineal
Cook this with the app: pantry check, scaling, and the assistant.