Jelly Sauce

Name: Jelly Sauce
Ingredients: one-half glass currant jelly; a few drops of Worchester sauce; a liberal amount of Brands A 1 sauce; season with salt; and pepper

From Dainty recipes, 1950

Presented as published in 1950. 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

330Calories

3 gProtein

86 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories330 kcal

Protein2.8 g

Carbohydrates86 g

Fiber7.3 g

Sugars52 g

Total Fat0.8 g

Saturated Fat0.4 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium35 mg

Potassium387 mg

Calcium118 mg

Iron2.6 mg

Magnesium49 mg

Phosphorus46 mg

Zinc0.3 mg

Copper0.3 mg

Manganese3.3 mg

Vitamin D0 mcg

Vitamin C0.9 mg

Vitamin A6.8 mcg

Vitamin E0.3 mg

Vitamin K41 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate6.3 mcg

Choline13 mg

Caffeine0 mg

Water33 g

As published

This recipe was extracted from Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 5. The excerpt below is the record exactly as published.

JELLY SAUCE Melt one-half glass currant jelly, add a few drops of Worchester sauce and a liberal amount of Brands A 1 sauce, season with salt and pepper

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