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Jelly Sauce
From The home cook book, 1905
Serves 4
Presented as published in 1905. 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
44Calories
0 gProtein
12 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories44 kcal
Protein0 g
Carbohydrates12 g
Fiber0.2 g
Sugars8.5 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5 mg
Potassium9 mg
Calcium1.2 mg
Iron0 mg
Magnesium1 mg
Phosphorus1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 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
Folate0.3 mcg
Choline1.7 mg
Caffeine0 mg
Water4.9 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 80. The excerpt below is the record exactly as published.
JELLY SAUCE Another receipt follows the "Brown Sauce," given on page 142. When you have made a brown sauce stir in a third of a cup of currant jelly
Cook this with the app: pantry check, scaling, and the assistant.