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Jelly Sauce

Name: Jelly Sauce
Yield: 1 servings
Ingredients: Yelks of two hard-boiled eggs; two tea-spoonfuls of made mustard; one tea-spoonful of butter; two table-spoonfuls of the gravy in which the meat was cooked; two table-spoonfuls of acid jelly; one small cucumber cut fine

From The new Kentucky home cook book, 1884

Serves 1

A delicious sauce for any kind of meat.

Presented as published in 1884. 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

493Calories

19 gProtein

36 gCarbs

34 gFat

Full nutrition (33 nutrients)

Calories493 kcal

Protein19 g

Carbohydrates36 g

Fiber0.5 g

Sugars19 g

Total Fat34 g

Saturated Fat0.3 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0 g

Cholesterol11 mg

Sodium22 mg

Potassium396 mg

Calcium43 mg

Iron0.4 mg

Magnesium22 mg

Phosphorus64 mg

Zinc0.7 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C3.5 mg

Vitamin A0 mcg

Vitamin E5.7 mg

Vitamin K48 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.2 mg

Folate12 mcg

Choline5.9 mg

Caffeine0 mg

Water283 g

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 38. The excerpt below is the record exactly as published.

JELLY SAUCE. Yelks of two hard-boiled eggs, two tea-spoonfuls of made mustard, one tea-spoonful of butter, two table-spoonfuls of the gravy in which the meat was cooked, two table-spoonfuls of acid jelly, one small cucumber cut fine

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