Jam Sauce
From The new Cakeoma recipe book, 1950
Marmalade Sauce may be made in a similar way by substituting marmalade for jam.
Presented as published in 1950. 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
1512Calories
30 gProtein
330 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories1512 kcal
Protein30 g
Carbohydrates330 g
Fiber21 g
Sugars21 g
Total Fat9.3 g
Saturated Fat1.4 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat3.6 g
Cholesterol0 mg
Sodium4309 mg
Potassium542 mg
Calcium1219 mg
Iron127 mg
Magnesium115 mg
Phosphorus273 mg
Zinc1.7 mg
Copper0 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C3.5 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)2.6 mg
Niacin (B3)32 mg
Folate515 mcg
Choline53 mg
Caffeine0 mg
Water1549 g
As published
This recipe was extracted from The new Cakeoma recipe book (1950) by Latham & Company Limited, page 16. The excerpt below is the record exactly as published.
JAM SAUCE 2 tablespoons jam 4+ pint boiling water A few drops of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.