vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Sauce
From The art of German cooking and baking, 1922
Serves 2
When the juice from preserved fruit is used, less sugar is needed.
Presented as published in 1922. 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
588Calories
0 gProtein
151 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories588 kcal
Protein0.1 g
Carbohydrates151 g
Fiber1.4 g
Sugars142 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium29 mg
Potassium51 mg
Calcium27 mg
Iron0.7 mg
Magnesium2.3 mg
Phosphorus2.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C61 mg
Vitamin A2.8 mcg
Vitamin E0.1 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0.3 mg
Caffeine0 mg
Water218 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 82. The excerpt below is the record exactly as published.
STRAWBERRY SAUCE. Quantity lor 6 Persons. 1 pt. strawberry juice 1 stick of cinnamon Va lb. of sugar 1 % tbsps. of corn starch 1 tsp. of vanilla or lemon extract
Cook this with the app: pantry check, scaling, and the assistant.