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Raisin Sauce
From Boston Cooking-School cook book, 1896
Serves 2
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
863Calories
2 gProtein
225 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories863 kcal
Protein2.4 g
Carbohydrates225 g
Fiber6.5 g
Sugars151 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium35 mg
Potassium796 mg
Calcium34 mg
Iron2.5 mg
Magnesium31 mg
Phosphorus72 mg
Zinc0.2 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C9.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate5.2 mcg
Choline0.6 mg
Caffeine0 mg
Water204 g
Estimated from matched ingredients across 2 servings.
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 254. The excerpt below is the record exactly as published.
RAISIN SAUCE 1 cup seeded raisins, cut fine or chopped 1% cup sugar 11% cups cold water 1% tablespoons lemon juice
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