Brown Sauce
From The Central cook book, 1924
Served with puddings, baked apples and desserts.
Presented as published in 1924. 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
2069Calories
10 gProtein
505 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories2069 kcal
Protein10 g
Carbohydrates505 g
Fiber0 g
Sugars489 g
Total Fat19 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol61 mg
Sodium218 mg
Potassium976 mg
Calcium670 mg
Iron4 mg
Magnesium73 mg
Phosphorus283 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.8 mg
Folate29 mcg
Choline53 mg
Caffeine0 mg
Water224 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 49. The excerpt below is the record exactly as published.
Brown Sauce Served with puddings, baked apples and desserts. 2 cups brown sugar. 14 cup granulated sugar. 1 cup milk. Mix two tablespoons flour and one tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.