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Raspberry Sauce
From The "A1" cookery book, 1901
Serves 1
Any jam can be treated this way.
Presented as published in 1901. 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
209Calories
0 gProtein
53 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories209 kcal
Protein0.2 g
Carbohydrates53 g
Fiber0.5 g
Sugars44 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium20 mg
Potassium39 mg
Calcium16 mg
Iron0.2 mg
Magnesium4.4 mg
Phosphorus8 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C5.5 mg
Vitamin A0 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
Folate5.4 mcg
Choline4.3 mg
Caffeine0 mg
Water253 g
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 61. The excerpt below is the record exactly as published.
Raspberry Sauce (or any jam).— tablespoons of raspberry jam, 1 dessert-spoon of sugar, 1 teaspoon of lemon juice, ^ pint water
Cook this with the app: pantry check, scaling, and the assistant.