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Raisin Sauce
From The art of cookery, 1899
Serves 3
Serve with suet pudding, cottage pudding, or rice.
Presented as published in 1899. 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
453Calories
2 gProtein
119 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories453 kcal
Protein2.1 g
Carbohydrates119 g
Fiber2.1 g
Sugars108 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium25 mg
Potassium481 mg
Calcium51 mg
Iron0.7 mg
Magnesium26 mg
Phosphorus64 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K2.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate2.9 mcg
Choline7.3 mg
Caffeine0 mg
Water329 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 113. The excerpt below is the record exactly as published.
Raisin Sauce. — To a cup of seedless or sultana raisins add four cups of water, cover closely, and cook slowly for two hours. Add a pinch of salt, a teaspoonful of cornstarch, and a cup of granulated sugar mixed to- gether, and simmer five minutes. Remove from the fire, add a tablespoonful of lemon juice
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