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Raspberry Sauce
From The Institute cook book, 1913
Serves 1
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
790Calories
0 gProtein
204 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories790 kcal
Protein0.3 g
Carbohydrates204 g
Fiber0 g
Sugars201 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.6 mg
Potassium49 mg
Calcium10 mg
Iron0.2 mg
Magnesium7.2 mg
Phosphorus7.7 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water142 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 92. The excerpt below is the record exactly as published.
RASPBERRY SAUCE 1 cup sugar Vi cup water 2 tablespoons preserved raspberries
Cook this with the app: pantry check, scaling, and the assistant.