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Boiled Sauce
From How we cook in Tennessee .., 1906
Serves 2
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
846Calories
1 gProtein
208 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories846 kcal
Protein0.8 g
Carbohydrates208 g
Fiber3.9 g
Sugars201 g
Total Fat5.2 g
Saturated Fat3.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium61 mg
Calcium57 mg
Iron0.7 mg
Magnesium27 mg
Phosphorus28 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A1 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)0.2 mg
Folate9.7 mcg
Choline1.4 mg
Caffeine0 mg
Water237 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 121. The excerpt below is the record exactly as published.
Boiled Sauce. — Dissolve two cups of loaf sugar in two cups water and boil to a thick syrup. Flavor with ground cinna- mon and grated nutmeg
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