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Jelly Sauce
From The household (of the Detroit free press), 1886
Serves 1
Presented as published in 1886. 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
400Calories
4 gProtein
95 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories400 kcal
Protein3.9 g
Carbohydrates95 g
Fiber3.1 g
Sugars48 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium555 mg
Potassium95 mg
Calcium163 mg
Iron16 mg
Magnesium17 mg
Phosphorus41 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.5 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate68 mcg
Choline10 mg
Caffeine0 mg
Water323 g
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 471. The excerpt below is the record exactly as published.
JELLY SAUCE. Melt one ounce of sugar and two tablespoonfuls of jelly over the fire in half a pint of boiling water, and stir into it a half teaspoonful of corn starch dissolved in half a cup of cold water
Cook this with the app: pantry check, scaling, and the assistant.