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Strawberry Sauce for Cream
From How we cook in Tennessee .., 1906
Serves 1
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
891Calories
0 gProtein
231 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories891 kcal
Protein0 g
Carbohydrates231 g
Fiber0 g
Sugars229 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium29 mg
Potassium44 mg
Calcium2.3 mg
Iron0.5 mg
Magnesium0.9 mg
Phosphorus0.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C63 mg
Vitamin A2.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1 mcg
Choline0.3 mg
Caffeine0 mg
Water221 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 131. The excerpt below is the record exactly as published.
Strawberry Sauce for Cream. — Boil one cupful strawberry juice with one cup sugar; cool and add one teaspoon of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.