vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Molasses Sauce
From Miss Parloa's new cook book and marketing guide, 1880
Serves 1
This sauce is nice for apple or rice puddings.
Presented as published in 1880. 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
976Calories
0 gProtein
248 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories976 kcal
Protein0.1 g
Carbohydrates248 g
Fiber0.3 g
Sugars247 g
Total Fat12 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol31 mg
Sodium712 mg
Potassium4845 mg
Calcium690 mg
Iron16 mg
Magnesium806 mg
Phosphorus110 mg
Zinc1 mg
Copper1.6 mg
Manganese5.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 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
Folate1 mcg
Choline44 mg
Caffeine0 mg
Water236 g
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 138. The excerpt below is the record exactly as published.
Molasses Sauce. One cupful of molasses, half a cupful of water, one table- spoonful of butter, a little cinnamon or nutmeg (about half a teaspoonful), one-fourth of a teaspoonful of salt, three table- spoonfuls of vinegar
Cook this with the app: pantry check, scaling, and the assistant.