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Jam Sauce
From The "A1" cookery book, 1901
Serves 16
Presented as published in 1901. 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
394Calories
1 gProtein
98 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories394 kcal
Protein0.5 g
Carbohydrates98 g
Fiber1.6 g
Sugars69 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium45 mg
Potassium109 mg
Calcium28 mg
Iron0.7 mg
Magnesium5.7 mg
Phosphorus27 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate16 mcg
Choline14 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 60. The excerpt below is the record exactly as published.
Jam Sauce. — 5 lb. of any kind of jam, water enough to make it liquid. Simmer the jam and water together, rub it through a hair sieve, add a few drops of lemon juice or wine
Cook this with the app: pantry check, scaling, and the assistant.