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Raspberry Sauce for Ice Cream
From Good Things to Eat as Suggested by Rufus, 1911
Serves 1
Presented as published in 1911. 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
741Calories
8 gProtein
182 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories741 kcal
Protein7.5 g
Carbohydrates182 g
Fiber2.8 g
Sugars145 g
Total Fat3.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium26 mg
Potassium2920 mg
Calcium241 mg
Iron2.9 mg
Magnesium277 mg
Phosphorus247 mg
Zinc3.2 mg
Copper0.3 mg
Manganese11 mg
Vitamin D0 mcg
Vitamin C100 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.6 mg
Folate25 mcg
Choline0.8 mg
Caffeine0 mg
Water130 g
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 89. The excerpt below is the record exactly as published.
RASPBERRY SAUCE FOR ICE CREAM— If you think that a good ice cream is yet not quite fine enough, pour a rasp- berry sauce over each portion as served. Add one-quarter cup of sugar to one cup of raspberry juice prepared as for jelly-mak- ing, and simmer five minutes. Add a rounding teaspoon of arrow-root made smooth in one tablespoon of cold water, and cook five minutes. Now add one tablespoon of strained lemon juice
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