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Strawberry Sauce
From Mary Jane's cook book, 1916
Serves 3
Presented as published in 1916. 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
525Calories
3 gProtein
130 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories525 kcal
Protein2.5 g
Carbohydrates130 g
Fiber0.4 g
Sugars115 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Sodium91 mg
Potassium495 mg
Calcium77 mg
Iron3.5 mg
Magnesium40 mg
Phosphorus74 mg
Zinc0.4 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin C179 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate11 mcg
Choline1 mg
Water304 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 74. The excerpt below is the record exactly as published.
STRAWBERRY SAUCE. Strawberries, 1 quart. Sugar, iy2 cups. Boiling water, y2 CUP
Cook this with the app: pantry check, scaling, and the assistant.