Raspberry Sauce
From Home cookery, 1898
This sauce may be made without wine. A teaspoonful of lemon juice should then be added, and a little more water.
Presented as published in 1898. 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
111Calories
0 gProtein
28 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories111 kcal
Protein0.1 g
Carbohydrates28 g
Fiber0.4 g
Sugars19 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium20 mg
Potassium33 mg
Calcium15 mg
Iron0.2 mg
Magnesium4 mg
Phosphorus7.6 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3.5 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
Folate4.4 mcg
Choline4.1 mg
Caffeine0 mg
Water249 g
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 74. The excerpt below is the record exactly as published.
Raspberry Sauce. Water ^ pint. Raspberry jam 2 tablespoonfuls. Sherry i wineglassful. Sugar 3 or 4 lumps
Cook this with the app: pantry check, scaling, and the assistant.