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Raspberry Sauce
From The art of German cooking and baking, 1922
Serves 1
Presented as published in 1922. 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
1088Calories
15 gProtein
262 gCarbs
7 gFat
Full nutrition (28 nutrients)
Calories1088 kcal
Protein15 g
Carbohydrates262 g
Fiber5.4 g
Sugars188 g
Total Fat6.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Sodium49 mg
Potassium5807 mg
Calcium477 mg
Iron5.7 mg
Magnesium551 mg
Phosphorus492 mg
Zinc6.3 mg
Copper0.7 mg
Manganese23 mg
Vitamin C187 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin B61.2 mg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.7 mg
Niacin (B3)19 mg
Folate44 mcg
Water203 g
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 83. The excerpt below is the record exactly as published.
RASPBERRY SAUCE. Preparation and ingredients are the same as gfiven under No. 55; instead of 1 pt. of strawberry juice, use 1 pt. of rasp- berry juic
Cook this with the app: pantry check, scaling, and the assistant.