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Sauce of Dried Fruits
From The Pattern cook-book, 1890
Serves 6
Berries cook much more quickly than apples.
Presented as published in 1890. 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
134Calories
0 gProtein
35 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories134 kcal
Protein0.2 g
Carbohydrates35 g
Fiber0.5 g
Sugars34 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.4 mg
Potassium25 mg
Calcium9.4 mg
Iron0.1 mg
Magnesium3 mg
Phosphorus2.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C8.8 mg
Vitamin A0.2 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
Folate1.8 mcg
Choline0.9 mg
Caffeine0 mg
Water172 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 248. The excerpt below is the record exactly as published.
SAUCE OF DRIED FRUITS. This may be made of evaporated apples or peaches or of dried berries or plums. If apples or peaches are used, wash them carefully in cold water, rubbing them between the hands the same as in washing rice. Place the fruit in a large bowl, allow a quart of water to each pint of fruit, and leave die latter to soak over night. In the morning put both fruit and water in a granite-ware sauce- pan, add a cupful of sugar, artd, if apples are used, also put in the juice of one lemon
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