vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Incomparable Sauce
From The household (of the Detroit free press), 1886
Serves 2
To be served cold.
Presented as published in 1886. 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
515Calories
5 gProtein
120 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories515 kcal
Protein5.2 g
Carbohydrates120 g
Fiber1.3 g
Sugars101 g
Total Fat3.3 g
Saturated Fat0.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol93 mg
Sodium310 mg
Potassium70 mg
Calcium95 mg
Iron8.5 mg
Magnesium12 mg
Phosphorus67 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate46 mcg
Choline77 mg
Caffeine0 mg
Water233 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 471. The excerpt below is the record exactly as published.
INCOMPARABLE SAUCE. Rub a teaspoonful of flour smooth in a teacup, with cold water, add- ing a pinch of salt. Then stir in slowly boiling water until the cup is full. Have ready in a bowl one egg and a teacup of the best white sugar
Cook this with the app: pantry check, scaling, and the assistant.