vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
JELLY SAUCE
From Original White House Cookbook, 1887
Serves 1
Any fruit jelly can be used.
Presented as published in 1887. 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
826Calories
4 gProtein
179 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories826 kcal
Protein4.4 g
Carbohydrates179 g
Fiber4.4 g
Sugars104 g
Total Fat23 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Cholesterol63 mg
Sodium597 mg
Potassium310 mg
Calcium197 mg
Iron17 mg
Magnesium34 mg
Phosphorus93 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.2 mg
Folate83 mcg
Choline28 mg
Caffeine0 mg
Water348 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 270. The excerpt below is the record exactly as published.
JELLY SAUCE. Melt two tablespoonfuls of sugar and half a cupful of jelly over the fire in a cupful of boiling water, adding also two tablespoonfuls of butter ; then stir into it a teaspoonful of cornstarch, dissolved in half a cupful of water or wine
Cook this with the app: pantry check, scaling, and the assistant.