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Nut Sauce for Vegetables
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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
66Calories
2 gProtein
5 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories66 kcal
Protein1.6 g
Carbohydrates4.8 g
Fiber0.7 g
Sugars0 g
Total Fat4.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium61 mg
Potassium79 mg
Calcium20 mg
Iron0.4 mg
Magnesium30 mg
Phosphorus59 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.3 mg
Vitamin A4.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.5 mcg
Choline0 mg
Caffeine0 mg
Water129 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 311. The excerpt below is the record exactly as published.
NUT SAUCE FOR VEGETABLES. Cream two large spoonfuls of Brazil nuts with warm water, then stir in gradually nearly a pint of hot water. Mix in one-half cupful of tomato that has been stewed and strained. Boil it up once and thicken with a tablespoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.