Rose Sauce—New Zealand

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

From Pan-Pacific cook book, 1915

Cork tightly.

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

1831Calories

2 gProtein

464 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories1831 kcal

Protein2.2 g

Carbohydrates464 g

Fiber4.1 g

Sugars460 g

Total Fat1.8 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium172 mg

Potassium474 mg

Calcium45 mg

Iron0.8 mg

Magnesium37 mg

Phosphorus44 mg

Zinc0.5 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C6 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

Folate134 mcg

Choline0 mg

Caffeine0 mg

Water829 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.

OSE 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.