vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Jam Sauce (Sauce au Confiture)
From Cookery for every household, 1914
Serves 4
Raspberry or strawberry jam is to be preferred for making this sauce. A little wine may be added.
Presented as published in 1914. 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
54Calories
0 gProtein
14 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories54 kcal
Protein0.1 g
Carbohydrates14 g
Fiber0.2 g
Sugars11 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium3.6 mg
Potassium32 mg
Calcium4 mg
Iron0.1 mg
Magnesium2.1 mg
Phosphorus3.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C10 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
Folate5.8 mcg
Choline2 mg
Caffeine0 mg
Water55 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 312. The excerpt below is the record exactly as published.
Jam Sauce (Sauce au Confiture) 2 table-sps. red jam. 1 gill of water. 1 oz. loaf sugar. A squeeze of lemon juice. 2 or 3 drops of carmine
Cook this with the app: pantry check, scaling, and the assistant.