Raisin Sauce
From The Gertrude Bobbitt Circle cook book, 1948
This sauce has a rich fruity tingle and is good over a square of luncheon meat. Mrs. Roy Burdette, Jr.
Presented as published in 1948. 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
827Calories
4 gProtein
212 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories827 kcal
Protein4.3 g
Carbohydrates212 g
Fiber4.4 g
Sugars178 g
Total Fat12 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol31 mg
Sodium66 mg
Potassium1081 mg
Calcium171 mg
Iron2.7 mg
Magnesium60 mg
Phosphorus125 mg
Zinc0.4 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K3.3 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate42 mcg
Choline13 mg
Caffeine0 mg
Water365 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 66. The excerpt below is the record exactly as published.
RAISIN SAUCE Melt a tablespoon of butter, blend in 2 tablespoons of cornstarch and slowly add a cup of water, stirring constantly. Add % cup brown sugar and ^ cup seedless raisins. Cook slowly 15 minutes. Then add V± cup of orange juice, the juice and grated rind of a lemon and a flick of salt
Cook this with the app: pantry check, scaling, and the assistant.