Foamy Sauce
From Student's manual in household arts, 1915
Presented as published in 1915. 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
1036Calories
9 gProtein
252 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories1036 kcal
Protein8.7 g
Carbohydrates252 g
Fiber2.6 g
Sugars202 g
Total Fat24 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol63 mg
Sodium542 mg
Potassium101 mg
Calcium161 mg
Iron17 mg
Magnesium20 mg
Phosphorus55 mg
Zinc0.4 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5 mg
Folate89 mcg
Choline6.2 mg
Caffeine0 mg
Water227 g
As published
This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 59. The excerpt below is the record exactly as published.
foamy sauce. CRANBERRIES 285 Foamy Sauce. i C. sugar 2 T. butter 2 T. flour 1 t. vanilla 1 C. boiling water 1 egg white
Cook this with the app: pantry check, scaling, and the assistant.