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Raisin Sauce I (For Ham)
From Boston Cooking-School cook book, 1896
Serves 1
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
522Calories
4 gProtein
132 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories522 kcal
Protein4 g
Carbohydrates132 g
Fiber4.6 g
Sugars115 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium141 mg
Potassium800 mg
Calcium124 mg
Iron2.5 mg
Magnesium48 mg
Phosphorus110 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C2.2 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K3.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate12 mcg
Choline12 mg
Caffeine0 mg
Water434 g
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 83. The excerpt below is the record exactly as published.
RAISIN SAUCE I (For Ham) V4 cup brown sugar VY cup seedless raisins ¥% tablespoon mustard 14 cup vinegar V tablespoon flour 134 cups water
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