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Nutmeg Sauce
From Lessons in cooking through preparation of meals, 1912
Serves 1
Presented as published in 1912. 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
603Calories
4 gProtein
147 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories603 kcal
Protein3.8 g
Carbohydrates147 g
Fiber2.9 g
Sugars101 g
Total Fat4.7 g
Saturated Fat0.5 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol7.9 mg
Sodium1123 mg
Potassium71 mg
Calcium156 mg
Iron16 mg
Magnesium17 mg
Phosphorus37 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate65 mcg
Choline6.3 mg
Caffeine0 mg
Water194 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 130. The excerpt below is the record exactly as published.
Nutmeg Sauce. Nutmeg Sauce Mix together i T cornstarch, y^ t salt, Yz c sugar._ Add slowly, stirring constantly, i c boiling water. Boil well for 5 m, add >4 T butter and }i t grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.