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Burnt Cream Sauce

Name: Burnt Cream Sauce
Yield: 2 servings
Ingredients: One tablespoon of melted butter; 1 cup brown sugar; 5 teaspoons flour; two cups milk

From Magnet users cook book, 1920

Serves 2

Flavor with vanilla.

Presented as published in 1920. 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

636Calories

9 gProtein

124 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories636 kcal

Protein8.9 g

Carbohydrates124 g

Fiber0 g

Sugars118 g

Total Fat13 g

Saturated Fat7.9 g

Monounsaturated Fat3.3 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol44 mg

Sodium124 mg

Potassium522 mg

Calcium394 mg

Iron1.1 mg

Magnesium41 mg

Phosphorus259 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A124 mcg

Vitamin E0.3 mg

Vitamin K0.5 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.8 mg

Folate12 mcg

Choline47 mg

Caffeine0 mg

Water218 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 27. The excerpt below is the record exactly as published.

BURNT CREAM SAUCE. One tablespoon of melted butter, 1 cup brown sugar. Brown together good, when browned stir in 5 teaspoons flour and _ let brown again. Have two cups milk

Cook this with the app: pantry check, scaling, and the assistant.