Jam Sauce
From The St. Mungo cookery book, 1904
A. G. Brown, Nurses’ Home, 9 Newington Green, Mildmay Pk., London N.
Presented as published in 1904. 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
194Calories
1 gProtein
51 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories194 kcal
Protein1.2 g
Carbohydrates51 g
Fiber3 g
Sugars40 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium16 mg
Potassium156 mg
Calcium37 mg
Iron0.7 mg
Magnesium11 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C55 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 mg
Niacin (B3)0.1 mg
Folate13 mcg
Choline7.1 mg
Caffeine0 mg
Water331 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 37. The excerpt below is the record exactly as published.
jam sauce. Jam Sauce. J pint water. i tablespoon ful jam. I oz. sugar. Squeeze of lemon
Cook this with the app: pantry check, scaling, and the assistant.