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Raisin Sauce
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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
484Calories
3 gProtein
127 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories484 kcal
Protein3.4 g
Carbohydrates127 g
Fiber5 g
Sugars113 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium33 mg
Potassium740 mg
Calcium71 mg
Iron1.9 mg
Magnesium38 mg
Phosphorus97 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A0.3 mcg
Vitamin E0.2 mg
Vitamin K3.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate7.5 mcg
Choline12 mg
Caffeine0 mg
Water214 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 61. The excerpt below is the record exactly as published.
RAISIN SAUCE. Raisins, 1 cup. Sugar, i/2 cup. Cold water, iy2 cups. Lemon, i/2. Cut raisins in quarters and stew in water till soft, add sugar and boil gently for 15 minutes. Add juice of the lemon, heat and serve. ORANGE SAUCE i Butter, 1/4 pound. Powdered sugar, 1 cup. Egg yolks, 3. Orange, 1. Cream butter till soft, add beaten egg yolks, sugar and grated rind and juice of the orange. Cook over hot water, stirring con- stantly, till thick and creamy. DESSERTS. 135 MOLASSES SAUCE. Molasses, 1 cup. Salt, a pinch. Water, i o cup. Vinegar, 3 tablespoons. Butter. 1 tablespoon. Cinnamon, y2 teaspoon. Poil all together for 5 minutes, stirring constantly. GOLDEN SAUCE. Butter, 1/2 CUP- Powdered sugar, 1 cup. Eggs, 3. Cream butter, beat in sugar gradually and add egg yolks. Beat all till very light. Then add the stiffly beaten egg whites and beat for 5 minutes. PUDDING SAUCE. Egg, 1. Cream, % cup. Powdered sugar, % cup. Salt. Flavoring. Beat the egg white stiff and fold in the sugar, add the yolk beaten very light, then the cream whipped till stiff, a pinch of salt and flavoring to taste. FRUITED PUDDING SAUCE. Butter, 1/2 cup. Nut meats, 2 tablespoons. Brown sugar, 1 cup. Chopped figs or dates, 2 table- Cream, 4 tablespoons. spoons. Lemon extract, % teaspoon. Cream butter and gradually beat in the sugar. When soft and creamy add the cream drop by drop. When well mixed add the fruit, nuts and flavoring. Serve with a steamed pudding. SHERRY SAUCE. Butter, 14 cup. Egg whites, 2. Powdered sugar, 1 cup. P>oiling water, i/> cup. Sherry, i/2 cup. Cream butler and mix in sugar, add 1 unbeaten egg white and beat all well. Add second egg white and beat till very light, Add sherry and boiling water, stand bowl in a saiieepaii of boiling water on stove and beat till foamy. 136 DESSERTS. CHOCOLATE SAUCE. Egg, 1. Whipped cream, i/2 cup. Powdered sugar, i/2 cup. Chocolate, 1 square. Add sugar to well beaten egg yolk, then chocolate melted over hot water. Beat egg white till stiff and add with whipped cream. CHERRY SAUCE. Flour, 2 tablespoons. Egg, 1. Sugar, 1/2 cup
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