Liquid Sauce with Variations
From The home science cook book, 1902
Can keep for several days and reheated.
Presented as published in 1902. 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
1239Calories
11 gProtein
300 gCarbs
27 gFat
Full nutrition (29 nutrients)
Calories1239 kcal
Protein11 g
Carbohydrates300 g
Fiber5.2 g
Sugars201 g
Total Fat27 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol66 mg
Sodium1080 mg
Potassium180 mg
Calcium315 mg
Iron34 mg
Magnesium38 mg
Phosphorus105 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Thiamin (B1)1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)10 mg
Folate178 mcg
Choline12 mg
Water392 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 84. The excerpt below is the record exactly as published.
Liquid Sauce with Variations. Grate the rind of an orange or lemon and squeeze 194 Home Science Cook Book. the juice over it. In a saucepan, mix one cup of sugar with one-fourth cup of flour or half as much corn- starch. Pour in one pint of boiling water, and cook from five to ten minutes, till thick and nearly clear, stirring constantly. Add one ounce of butter
Cook this with the app: pantry check, scaling, and the assistant.