Jam Sauce
From The Samaritan cookery book, 1903
Presented as published in 1903. 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
120Calories
0 gProtein
29 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories120 kcal
Protein0.3 g
Carbohydrates29 g
Fiber0.6 g
Sugars19 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium13 mg
Potassium38 mg
Calcium8.2 mg
Iron0.3 mg
Magnesium3.9 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3.5 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5 mcg
Choline4.6 mg
Caffeine0 mg
Water12 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 70. The excerpt below is the record exactly as published.
JAM SAUCE. 2 tablespoonfuls jam or jelly. | 1 teacupful water, 1 teaspoonful cornflour
Cook this with the app: pantry check, scaling, and the assistant.