Queen Fruit Sauce

Name: Queen Fruit Sauce
Ingredients: l/3 cup light-colored fruit juice; 3 tablespoons sugar; i teaspoon cornstarch; 2 tablespoons lemon juice; i egg yolk; A few grains of salt.

From Science of food & cookery, 1921

Slightly whipped cream, in the proportion of l/$ cream to 2/$ sauce, added to this sauce when cold, is excellent.

Presented as published in 1921. 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

220Calories

3 gProtein

43 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories220 kcal

Protein2.9 g

Carbohydrates43 g

Fiber0.1 g

Sugars38 g

Total Fat5.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium1 mg

Potassium33 mg

Calcium2.3 mg

Iron0.1 mg

Magnesium2.1 mg

Phosphorus2.9 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C12 mg

Vitamin A0 mcg

Vitamin E1 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0 mg

Folate6.2 mcg

Choline1.6 mg

Caffeine0 mg

Water38 g

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 104. The excerpt below is the record exactly as published.

QUEEN FRUIT SAUCE l/3 cup light-colored fruit juice 3 tablespoons sugar (pineapple or orange) i teaspoon cornstarch 2 tablespoons lemon juice i egg yolk A few grains of salt

Cook this with the app: pantry check, scaling, and the assistant.