Strawberry, Apricot and Raspberry Sauce

Name: Strawberry, Apricot and Raspberry Sauce
Ingredients: Use fresh berries; one pint white wine; six eggs; eight ounces of sugar; one ounce of corn starch

From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887

Presented as published in 1887. 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

2092Calories

44 gProtein

338 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories2092 kcal

Protein44 g

Carbohydrates338 g

Fiber24 g

Sugars278 g

Total Fat31 g

Saturated Fat9.5 g

Monounsaturated Fat11 g

Polyunsaturated Fat6.9 g

Omega-30.1 g

Cholesterol1116 mg

Sodium436 mg

Potassium1082 mg

Calcium308 mg

Iron9.3 mg

Magnesium142 mg

Phosphorus740 mg

Zinc5.1 mg

Copper0.8 mg

Manganese5.9 mg

Vitamin D6 mcg

Vitamin C15 mg

Vitamin A508 mcg

Vitamin E8.7 mg

Vitamin K95 mcg

Vitamin B60.8 mg

Vitamin B122.7 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.6 mg

Niacin (B3)6 mg

Folate302 mcg

Choline922 mg

Caffeine0 mg

Water1028 g

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 24. The excerpt below is the record exactly as published.

STRAWBERRY, APRICOT AND RASPBERRY SAUCE. Use fresh berries, pass through a strainer, then add to each pint one pint white wine, six eggs, eight ounces of sugar, one ounce of corn starch

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