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Raspberry Sauce
From Cassell's dictionary of cookery, 1892
Serves 4
Alternative method involves mixing eggs and flour with raspberry juice and sugar.
Presented as published in 1892. 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
3Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories2.7 kcal
Protein0.1 g
Carbohydrates0.6 g
Fiber0.2 g
Sugars0.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.2 mg
Potassium12 mg
Calcium1.6 mg
Iron0 mg
Magnesium0.7 mg
Phosphorus1.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline0.3 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1484. The excerpt below is the record exactly as published.
Raspberry Sauce. — Raspberry sauce for sweet puddings of various kinds may be made in three or four- ways, as follows : — Put equal quantities of picked raspberries and red cur- rants into a saucepan with a small portion of sugar, and as much water as will cover the bottom of the pan
Cook this with the app: pantry check, scaling, and the assistant.