Strawberry Sauce
From Statesmen's dishes; and how to cook them, 1890
(For any pudding.)
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
1884Calories
2 gProtein
282 gCarbs
88 gFat
Full nutrition (34 nutrients)
Calories1884 kcal
Protein2.4 g
Carbohydrates282 g
Fiber0 g
Sugars270 g
Total Fat88 g
Saturated Fat54 g
Monounsaturated Fat25 g
Polyunsaturated Fat3.2 g
Omega-30.3 g
Cholesterol231 mg
Sodium17 mg
Potassium393 mg
Calcium66 mg
Iron0.8 mg
Magnesium30 mg
Phosphorus78 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C134 mg
Vitamin A736 mcg
Vitamin E2.5 mg
Vitamin K7.5 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate3.2 mcg
Choline20 mg
Caffeine0 mg
Water222 g
As published
This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 24. The excerpt below is the record exactly as published.
STRAWBERRY SAUCE. BY MBS. W. D. OWEN. (Wife of Representative from Indiana.) ^EAT to a cream one-half cup of sweet butter and two cups of powdered sugar; add a heaped half pint of strawberries
Cook this with the app: pantry check, scaling, and the assistant.