Rose Sauce— New Zealand

Name: Rose Sauce— New Zealand
Ingredients: a beet; three cups of water; a pound of sugar; juice of a lemon; two teaspoons of vanilla

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

1853Calories

3 gProtein

471 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories1853 kcal

Protein2.6 g

Carbohydrates471 g

Fiber4.4 g

Sugars463 g

Total Fat2.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium173 mg

Potassium577 mg

Calcium51 mg

Iron0.9 mg

Magnesium43 mg

Phosphorus52 mg

Zinc0.5 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C45 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate154 mcg

Choline5.1 mg

Caffeine0 mg

Water921 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 72. The excerpt below is the record exactly as published.

ROSE SAUCE— NEW ZEALAND Wash a beet, boil it with the rind of a lemon in three cups of water for twenty minutes ; then strain. The liquid should be a beautiful red. Return it to the saucepan with a pound of sugar and juice of a lemon. Boil fifteen min- utes, add two teaspoons of vanilla

Cook this with the app: pantry check, scaling, and the assistant.