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Ruby Sauce
From Mary Jane's cook book, 1916
Serves 6
W. L. E., Cambridge.
Presented as published in 1916. 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
74Calories
1 gProtein
19 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories74 kcal
Protein0.5 g
Carbohydrates19 g
Fiber3.8 g
Sugars11 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium15 mg
Potassium103 mg
Calcium19 mg
Iron0.2 mg
Magnesium10 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A3.4 mcg
Vitamin E1.3 mg
Vitamin K4.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.9 mcg
Choline6.2 mg
Caffeine0 mg
Water424 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 89. The excerpt below is the record exactly as published.
RUBY SAUCE. Cranberries, 1 quart. Cold water, 2 quarts. Sugar. Apples
Cook this with the app: pantry check, scaling, and the assistant.