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Littleton Sauce
From Boston Cooking-School cook book, 1896
Serves 1
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
192Calories
2 gProtein
21 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories192 kcal
Protein1.7 g
Carbohydrates21 g
Fiber1.3 g
Sugars6.6 g
Total Fat12 g
Saturated Fat6.9 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol29 mg
Sodium783 mg
Potassium57 mg
Calcium51 mg
Iron4.3 mg
Magnesium9.9 mg
Phosphorus24 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A104 mcg
Vitamin E0.5 mg
Vitamin K2.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate22 mcg
Choline5.7 mg
Caffeine0 mg
Water73 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 83. The excerpt below is the record exactly as published.
LITTLETON SAUCE 1 teaspoon flour . 3 egg yolks, well beaten 1 teaspoon mustard V4 teaspoon salt 1 tablespoon melted butter Few grains pepper 1 tablespoon vinegar 1 tablespoon currant jelly, 14 cup boiling water separated in small pieces Few grains cayenne
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