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Jelly Sauce

Name: Jelly Sauce
Yield: 1 servings
Ingredients: one ounce of sugar; two table-spoons grape jelly; half pint of boiling water; half a tea-spoon corn starch; a half cup cold water

From Buckeye cookery, 1892

Serves 1

Any other fruit jelly may be used instead of grape.

Presented as published in 1892. 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

542Calories

4 gProtein

129 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories542 kcal

Protein3.9 g

Carbohydrates129 g

Fiber3.3 g

Sugars41 g

Total Fat1.3 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium554 mg

Potassium80 mg

Calcium158 mg

Iron16 mg

Magnesium18 mg

Phosphorus41 mg

Zinc0.3 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4 mg

Folate64 mcg

Choline8.9 mg

Caffeine0 mg

Water322 g

As published

This recipe was extracted from Buckeye cookery (1892), page 134. The excerpt below is the record exactly as published.

JELLY SAUCE. Melt one ounce of sugar and two table-spoons grape jelly over the fire in a half pint of boiling water, and stir into it half a tea-spoon corn starch dissolved in a half cup cold water

Cook this with the app: pantry check, scaling, and the assistant.