Sultana Sauce
From The National home cook book, 1900
Presented as published in 1900. 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
705Calories
5 gProtein
176 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories705 kcal
Protein5.3 g
Carbohydrates176 g
Fiber4.2 g
Sugars132 g
Total Fat1.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium549 mg
Potassium419 mg
Calcium183 mg
Iron16 mg
Magnesium31 mg
Phosphorus81 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.5 mg
Folate65 mcg
Choline11 mg
Caffeine0 mg
Water199 g
As published
This recipe was extracted from The National home cook book (1900), page 76. The excerpt below is the record exactly as published.
one-half cup of water and one-half tS cup of broth, add four tablespoons vinegar, one tablespoon of ei ; rae and one-half ounce of sugar, stir well and serve in sauce owl. SPICE SAUCHE—Set on fire three-fourths pint sviiter! one cup sugar; boil 20 minutes, remove from fire and add one teaspoon- 1 each extract cloves and ginger. — TOMATO SAUCE—Take contents of 10-cent can " soudontee ‘tomato soup, heat in saucepan, pour overa breaded veal steak or a porterhouse steak, just before serving, and you have a most appetizing and economical dish. It is also good REEVE ith fried pork chops. SULTANA SAUCH—Pick the stems from one-fourth cup of ultana raisins, add one cup of boiling water
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.