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Jelly Sauce
From Kirmess cook book, 1907
Serves 1
Serve with game, lamb, or mutton.
Presented as published in 1907. 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
533Calories
26 gProtein
23 gCarbs
37 gFat
Full nutrition (33 nutrients)
Calories533 kcal
Protein26 g
Carbohydrates23 g
Fiber3.7 g
Sugars8.6 g
Total Fat37 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2353 mg
Potassium835 mg
Calcium42 mg
Iron2 mg
Magnesium53 mg
Phosphorus287 mg
Zinc2.9 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C42 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6 mg
Folate89 mcg
Choline1.7 mg
Caffeine0 mg
Water128 g
As published
This recipe was extracted from Kirmess cook book (1907), page 109. The excerpt below is the record exactly as published.
a cupful of a brown sauce of butter, browned flour and a little caramel. Heat boiling hot and beat in four or five teaspoonfuls of currant or other tart jelly
Cook this with the app: pantry check, scaling, and the assistant.