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Molasses Sauce
From The bride's cook book, 1915
Serves 1
Presented as published in 1915. 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
1117Calories
0 gProtein
257 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories1117 kcal
Protein0.1 g
Carbohydrates257 g
Fiber0.8 g
Sugars247 g
Total Fat14 g
Saturated Fat12 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium124 mg
Potassium4842 mg
Calcium693 mg
Iron16 mg
Magnesium803 mg
Phosphorus105 mg
Zinc1 mg
Copper1.6 mg
Manganese5.3 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.2 mcg
Vitamin E0.5 mg
Vitamin K3.8 mcg
Vitamin B62.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)3.1 mg
Folate0.1 mcg
Choline44 mg
Caffeine0 mg
Water73 g
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 41. The excerpt below is the record exactly as published.
MOLASSES SAUCE 1 Cup Molasses or Syrup 1 Tablespoon Cornstarch, stirred smooth with water 1 Tablespoon Butter Substitute Va Teaspoon Cinnamon Pinch of Salt Lemon Juice or Vinegar to Taste
Cook this with the app: pantry check, scaling, and the assistant.