Melba Sauce
From The Dudley book of cookery and household recipes, 1909
Serve in a sauce-boat.
Presented as published in 1909. 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
60Calories
0 gProtein
5 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories60 kcal
Protein0 g
Carbohydrates5.3 g
Fiber0.4 g
Sugars4.9 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.7 mg
Potassium3 mg
Calcium6.8 mg
Iron0.1 mg
Magnesium0.5 mg
Phosphorus1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.5 mg
Caffeine0 mg
Alcohol5.6 g
Water18 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 49. The excerpt below is the record exactly as published.
Melba sauce should be served separately in a sauce-boat. MELBA SAUCE PASS some fresh raspberry jam through a fine sieve to free it from all seeds. To this puree add a large tablespoonful of kirsch and one of maraschino
Cook this with the app: pantry check, scaling, and the assistant.