Maraschino Sauce
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Presented as published in 1936. 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
974Calories
5 gProtein
53 gCarbs
83 gFat
Full nutrition (33 nutrients)
Calories974 kcal
Protein4.8 g
Carbohydrates53 g
Fiber0.8 g
Sugars42 g
Total Fat83 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium50 mg
Potassium233 mg
Calcium157 mg
Iron0.1 mg
Magnesium15 mg
Phosphorus134 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline1.1 mg
Caffeine0 mg
Water151 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 29. The excerpt below is the record exactly as published.
Maraschino sauce Line a chilled 3-pint mold with vanilla ice cream. Scatter over it Y2 the fruit, thoroughly mixed. Spread water ice over fruit and fill in with pistachio ice cream. Cover tightly. Pack in ice and salt for 1V2 hours. Serve with Maraschino sauce. ITALIAN 67 MARASCHINO SAUCE 1 cup whipping cream 2 tablespoons maraschino J4 cup powdered sugar
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