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Jelly Sauce No. 2
From The art of cookery, 1899
Serves 2
Presented as published in 1899. 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
756Calories
27 gProtein
82 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories756 kcal
Protein27 g
Carbohydrates82 g
Fiber4.5 g
Sugars51 g
Total Fat38 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2379 mg
Potassium880 mg
Calcium48 mg
Iron2.1 mg
Magnesium58 mg
Phosphorus292 mg
Zinc2.9 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.1 mg
Folate91 mcg
Choline10 mg
Caffeine0 mg
Water153 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 57. The excerpt below is the record exactly as published.
Jelly Sauce No. 2. — To two cups of brown sauce add one cup of currant jelly
Cook this with the app: pantry check, scaling, and the assistant.