Jelly Sauce
From New Delineator recipes., 1929
Presented as published in 1929. 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
905Calories
2 gProtein
221 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories905 kcal
Protein2 g
Carbohydrates221 g
Fiber3.9 g
Sugars155 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium2436 mg
Potassium269 mg
Calcium74 mg
Iron1.9 mg
Magnesium24 mg
Phosphorus86 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A0.1 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate40 mcg
Choline36 mg
Caffeine0 mg
Water98 g
As published
This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 29. The excerpt below is the record exactly as published.
JELLY SAUCE I glass currant or grape jelly i teaspoon salt I level teaspoon dry mustard
Cook this with the app: pantry check, scaling, and the assistant.