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Strawberry Sauce
From San Rafael cook book, 1906, 1906
Serves 2
Instead of the butter and egg, 1 quart of whipped cream may be added to the strawberries and sugar.
Presented as published in 1906. 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
488Calories
3 gProtein
120 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories488 kcal
Protein3.2 g
Carbohydrates120 g
Fiber0 g
Sugars110 g
Total Fat6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol16 mg
Sodium2.7 mg
Potassium414 mg
Calcium45 mg
Iron0.7 mg
Magnesium32 mg
Phosphorus60 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C152 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water246 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 53. The excerpt below is the record exactly as published.
STRAWBERRY SA U C Er— M rs. Thos. S. Bonneau. 1 large tablespoon butter, 1% cups powdered sugar, white. of 1 egg, 1 pt. mashed strawberries. Beat the butter to a cream, add gradually the sugar and the beaten white of the egg. Beat till very liglit, anff just before serving add the mashed: strawberries. Instead of the but- ter and egg, 1 qt. of the whipped cream may be added to the straw- berries and sugar. A generous half-pint of cream makes a quart whei> whipped. HOT CHOCOLATE SAUCE— Mrs. A. F. Fechteler, Wash., D. C. Sugar 1 cup, boiling water 1 cup, baker's chocolate IV2 squares, corn- starch 1 tablespoon. Melt chocolate and' add boiling water in which sugar has been dissolved. Wet cornstarch and adid to liquid. Let it toil up thoroughly, then push back on stove and let simmer for ZO minutes. Just before serving add small piece of butter and flavor with vanilla. JELLY PUDDING SAUCE— Mrs. W. L. Jones, Cloverdale. . % cup sugar, % cup butter, 1 glass tart jelly, % cup boiling water, white of 1 egg
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