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Melba Sauce II
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
545Calories
2 gProtein
136 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories545 kcal
Protein2.5 g
Carbohydrates136 g
Fiber0 g
Sugars107 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2 mg
Potassium386 mg
Calcium42 mg
Iron1.2 mg
Magnesium48 mg
Phosphorus68 mg
Zinc0.6 mg
Copper0.1 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C57 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water226 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 253. The excerpt below is the record exactly as published.
MELBA SAUCE II 1 cup pulp and juice of raspberries ¥% tablespoon arrowroot or 4 cup currant jelly cornstarch 4 cup sugar 1 tablespoon cold water
Cook this with the app: pantry check, scaling, and the assistant.