vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Sauce for Stewed Fruit
From The Landmarks club cook book, 1903
Serves 4
Presented as published in 1903. 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
796Calories
17 gProtein
130 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories796 kcal
Protein17 g
Carbohydrates130 g
Fiber3.1 g
Sugars125 g
Total Fat25 g
Saturated Fat6.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.9 g
Omega-30 g
Cholesterol122 mg
Sodium129 mg
Potassium610 mg
Calcium387 mg
Iron1.6 mg
Magnesium105 mg
Phosphorus438 mg
Zinc2.2 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A118 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.3 mg
Folate12 mcg
Choline117 mg
Caffeine0 mg
Water235 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 97. The excerpt below is the record exactly as published.
sauce for stewed fruit. Four ounces of almonds, one pound of sugar, one quart milk, yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.