Hot Sauce, No. 3

Name: Hot Sauce, No. 3
Ingredients: 4 tablespoonfuls sugar; 2 eggs (the yolks only); 1 tablespoonful sifted flour or cornstarch; 1 pint sweet milk; Plavor with lemon or vanilla extract

From Manual for army cooks, 1896

Presented as published in 1896. 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

333Calories

5 gProtein

58 gCarbs

9 gFat

Full nutrition (33 nutrients)

Calories333 kcal

Protein5.4 g

Carbohydrates58 g

Fiber0.1 g

Sugars50 g

Total Fat9.2 g

Saturated Fat3.2 g

Monounsaturated Fat4 g

Polyunsaturated Fat1.4 g

Cholesterol367 mg

Sodium18 mg

Potassium38 mg

Calcium45 mg

Iron1 mg

Magnesium2.1 mg

Phosphorus134 mg

Zinc0.8 mg

Copper0 mg

Manganese0 mg

Vitamin D1.8 mcg

Vitamin C0 mg

Vitamin A130 mcg

Vitamin E0.9 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0 mg

Folate50 mcg

Choline279 mg

Caffeine0 mg

Water18 g

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 84. The excerpt below is the record exactly as published.

Hot Sauce, No. 3. 4 tablespoonfuls sugar. 2 eggs (the yolks only). 1 tablespoonful sifted flour or cornstarch, mixed in enough cold water to make a smooth paste. 1 pint sweet milk. Plavor with lemon or vanilla extract

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