Raspberry Sauce
From Quaker recipes, 1954
14.5 cups fresh berries and 0.5 cup sugar may be substituted. Omit cornstarch.
Presented as published in 1954. 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
171Calories
0 gProtein
43 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories171 kcal
Protein0.1 g
Carbohydrates43 g
Fiber0.4 g
Sugars26 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2.2 mg
Potassium24 mg
Calcium2.5 mg
Iron0.1 mg
Magnesium2.5 mg
Phosphorus4.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6.7 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.2 mcg
Choline0.9 mg
Caffeine0 mg
Water19 g
As published
This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 32. The excerpt below is the record exactly as published.
Raspberry Sauce Combine 1 package thawed, frozen raspberries, undrained, 2 table- spoons sugar and 2 tablespoons cornstarch in sauce pan. (14% cups fresh berries and % cup sugar may be substituted. Omit cornstarch. ) Add 1 tablespoon lemon juice
Cook this with the app: pantry check, scaling, and the assistant.