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Sauce for Fritters
From Cooking for profit, 1886
Serves 3
Cost of sauce is for 3 pints.
Presented as published in 1886. 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
657Calories
1 gProtein
164 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories657 kcal
Protein1.2 g
Carbohydrates164 g
Fiber6 g
Sugars135 g
Total Fat3.5 g
Saturated Fat0.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium26 mg
Potassium115 mg
Calcium87 mg
Iron1.8 mg
Magnesium27 mg
Phosphorus18 mg
Zinc0.3 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A4.5 mcg
Vitamin E0.2 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate11 mcg
Choline3.5 mg
Caffeine0 mg
Water345 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 30. The excerpt below is the record exactly as published.
Sauce for Fritters. 4 cups water — a quart. Lemon peel, blade of mace, few cloves. 2 cups sugar
Cook this with the app: pantry check, scaling, and the assistant.