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Raspberry Sauce
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
If using fresh fruit, use proportions as in claret sauce.
Presented as published in 1913. 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
1046Calories
4 gProtein
266 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1046 kcal
Protein3.7 g
Carbohydrates266 g
Fiber1.4 g
Sugars248 g
Total Fat2.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium21 mg
Potassium1458 mg
Calcium128 mg
Iron1.5 mg
Magnesium141 mg
Phosphorus123 mg
Zinc1.6 mg
Copper0.2 mg
Manganese5.8 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.8 mg
Folate11 mcg
Choline0 mg
Caffeine0 mg
Water287 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 66. The excerpt below is the record exactly as published.
Raspberry Sauce. Yi cup sugar. 1 cup water. Boil 8 minutes; stir until slightly cool; add Yi cup strained raspberry juice
Cook this with the app: pantry check, scaling, and the assistant.