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Jelly Sauce
From The household cook book, 1902
Serves 1
Presented as published in 1902. 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
389Calories
4 gProtein
92 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories389 kcal
Protein3.9 g
Carbohydrates92 g
Fiber3.1 g
Sugars45 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium560 mg
Potassium95 mg
Calcium167 mg
Iron16 mg
Magnesium18 mg
Phosphorus41 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.5 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate68 mcg
Choline10 mg
Caffeine0 mg
Water441 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 245. The excerpt below is the record exactly as published.
JELLY SAUCE — Use 2 tablespoons of jelly, 2 heaping table- spoons of sugar, |- teaspoon of corn^starch and water. Melt the jelly and sugar in ^ pint of boiling water; then dissolve the corn=starch in 1 cup of cold water
Cook this with the app: pantry check, scaling, and the assistant.