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Jelly Sauce
From Dora's cook book, 1888
Serves 1
Presented as published in 1888. 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
656Calories
1 gProtein
105 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories656 kcal
Protein1.3 g
Carbohydrates105 g
Fiber1.5 g
Sugars54 g
Total Fat11 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol31 mg
Sodium153 mg
Potassium284 mg
Calcium56 mg
Iron3.7 mg
Magnesium30 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate14 mcg
Choline12 mg
Caffeine0 mg
Water238 g
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 49. The excerpt below is the record exactly as published.
JELLY SAUCE. One-half cup currant jelly, one tablespoonful butter melted, one teaspoonful corn-starch, wet with cold water ; one glass sherry wine, three tablespoonfuls boiling water
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