vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Filbert Sauce
From Mary Jane's cook book, 1916
Serves 6
Presented as published in 1916. 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
523Calories
5 gProtein
80 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories523 kcal
Protein5.4 g
Carbohydrates80 g
Fiber3.3 g
Sugars63 g
Total Fat22 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol2.6 mg
Sodium13 mg
Potassium472 mg
Calcium160 mg
Iron1.5 mg
Magnesium83 mg
Phosphorus129 mg
Zinc2.4 mg
Copper0.6 mg
Manganese5.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.3 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline1.7 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 74. The excerpt below is the record exactly as published.
FILBERT SAUCE. Maple syrup, 1 pint. Butter, y2 tablespoon. Filberts, 1 cup
Cook this with the app: pantry check, scaling, and the assistant.