Nut Sauce for Vegetables
From A practical cook and text book for general use, 1896
For variation, omit the tomato and season with grated celery, onion, or herbs.
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
547Calories
5 gProtein
13 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories547 kcal
Protein5.1 g
Carbohydrates13 g
Fiber1 g
Sugars2.4 g
Total Fat53 g
Saturated Fat6.5 g
Monounsaturated Fat10 g
Polyunsaturated Fat24 g
Cholesterol4.8 mg
Sodium1101 mg
Potassium255 mg
Calcium21 mg
Iron1.3 mg
Magnesium50 mg
Phosphorus130 mg
Zinc1.3 mg
Copper0.3 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A13 mcg
Vitamin E4.8 mg
Vitamin K84 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)1.7 mg
Folate0 mcg
Choline20 mg
Caffeine0 mg
Water544 g
As published
This recipe was extracted from A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 62. The excerpt below is the record exactly as published.
Nut Sauce for Vegetables, Two large table-spoonfuls of pine nut (pegnolia) or Brazil nut made into a cream with warm water, to which add one pint of hot water very slowly, stirring at the same time ; now add one-half tea- cup of stewed and strained tomato ; let it come to a boil and thicken with a heaping table-spoonful of flour or less of corn starch
Cook this with the app: pantry check, scaling, and the assistant.