Raisin Sauce

Name: Raisin Sauce
Ingredients: %4 ec. sugar; 4 ¢, seedless raisins; 1 tsp. cornstarch; Ye tsp. salt; 1 cup vinegar; 8 whole cloves; 4 small pieces stick cinna-

From The Williamston cook book, 1950

Mrs. Bruce Wynne.

Presented as published in 1950. 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

2616Calories

27 gProtein

683 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories2616 kcal

Protein27 g

Carbohydrates683 g

Fiber51 g

Sugars545 g

Total Fat4.9 g

Saturated Fat1.6 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat1.1 g

Omega-30.2 g

Cholesterol0 mg

Sodium551 mg

Potassium5929 mg

Calcium811 mg

Iron18 mg

Magnesium339 mg

Phosphorus785 mg

Zinc3.6 mg

Copper2.2 mg

Manganese18 mg

Vitamin D0 mcg

Vitamin C18 mg

Vitamin A4.6 mcg

Vitamin E3.1 mg

Vitamin K61 mcg

Vitamin B61.4 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1 mg

Niacin (B3)6.4 mg

Folate44 mcg

Choline94 mg

Caffeine0 mg

Water348 g

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 29. The excerpt below is the record exactly as published.

RAISIN SAUCE (for ham or baked meat loaf) %4 ec. sugar 4 ¢, seedless raisins 1 tsp. cornstarch 4 small pieces stick cinna- Ye tsp. salt | mon 1 cup vinegar 8 whole cloves

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