vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Red Raspberry Sauce
From Scientific cooking with scientific methods, 1911
Serves 2
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
18Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories18 kcal
Protein0.9 g
Carbohydrates0.5 g
Fiber0 g
Sugars0 g
Total Fat1.3 g
Saturated Fat0.7 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Cholesterol3.4 mg
Sodium44 mg
Potassium13 mg
Calcium28 mg
Iron0 mg
Magnesium1.7 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.1 mg
Vitamin A7.4 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.9 mcg
Choline0.5 mg
Caffeine0 mg
Water6 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 103. The excerpt below is the record exactly as published.
Red Raspberry Sauce. Prepare same as strawberry, using raspberries in- stead of strawberries
Cook this with the app: pantry check, scaling, and the assistant.