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Nutmeg Sauce
From The farm cook & rule book, 1923
Serves 1
Presented as published in 1923. 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
648Calories
6 gProtein
156 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories648 kcal
Protein5.8 g
Carbohydrates156 g
Fiber3.5 g
Sugars101 g
Total Fat13 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.6 g
Cholesterol31 mg
Sodium1841 mg
Potassium102 mg
Calcium197 mg
Iron20 mg
Magnesium23 mg
Phosphorus57 mg
Zinc0.4 mg
Copper0 mg
Manganese0.3 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)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.6 mg
Folate96 mcg
Choline7.8 mg
Caffeine0 mg
Water244 g
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 83. The excerpt below is the record exactly as published.
Nutmeg Sauce 1^4 cupfuls boiling water % cupful sugar 1^4 tablespoonfuls flour % teaspoonful nutmeg 1^ tablespoonfuls butter % teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.