Molasses Sauce
From The home science cook book, 1902
Great with apple dumplings.
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
963Calories
0 gProtein
247 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories963 kcal
Protein0 g
Carbohydrates247 g
Fiber0 g
Sugars247 g
Total Fat23 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol66 mg
Sodium126 mg
Potassium4842 mg
Calcium684 mg
Iron16 mg
Magnesium802 mg
Phosphorus109 mg
Zinc1 mg
Copper1.6 mg
Manganese5.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B62.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)3.1 mg
Folate0 mcg
Choline44 mg
Caffeine0 mg
Water92 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.
Molasses Sauce. Scald one cup of molasses with one ounce of butter and one tablespoon of vinegar
Cook this with the app: pantry check, scaling, and the assistant.