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Monroe Sauce
From Boston Cooking-School cook book, 1896
Serves 2
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
942Calories
2 gProtein
238 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories942 kcal
Protein2.1 g
Carbohydrates238 g
Fiber1.3 g
Sugars214 g
Total Fat23 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol63 mg
Sodium334 mg
Potassium333 mg
Calcium263 mg
Iron9.5 mg
Magnesium28 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate34 mcg
Choline8.1 mg
Caffeine0 mg
Water135 g
Estimated from matched ingredients across 2 servings.
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.
MONROE SAUCE 2 cups brown sugar 4 tablespoons butter 1 cup boiling water 1 teaspoon yanilla 4 tablespoons cold water Slight grating nutmeg 2 teaspoons cornstarch Few grains salt
Cook this with the app: pantry check, scaling, and the assistant.