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Molasses 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
967Calories
0 gProtein
250 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories967 kcal
Protein0.1 g
Carbohydrates250 g
Fiber0.1 g
Sugars248 g
Total Fat17 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol47 mg
Sodium125 mg
Potassium4872 mg
Calcium684 mg
Iron16 mg
Magnesium804 mg
Phosphorus109 mg
Zinc1 mg
Copper1.6 mg
Manganese5.1 mg
Vitamin D0 mcg
Vitamin C12 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
Folate6.2 mcg
Choline46 mg
Caffeine0 mg
Water105 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 253. The excerpt below is the record exactly as published.
MOLASSES SAUCE 1 cup molasses 2 tablespoons lemon juice or 1% tablespoons butter
Cook this with the app: pantry check, scaling, and the assistant.