vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Nutmeg Sauce
From Miss Parloa's kitchen companion, 1887
Serves 2
Presented as published in 1887. 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
496Calories
2 gProtein
121 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories496 kcal
Protein2.1 g
Carbohydrates121 g
Fiber2.2 g
Sugars101 g
Total Fat13 g
Saturated Fat1.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol31 mg
Sodium568 mg
Potassium51 mg
Calcium90 mg
Iron8.1 mg
Magnesium16 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate35 mcg
Choline3.4 mg
Caffeine0 mg
Water217 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 352. The excerpt below is the record exactly as published.
Nutmeg Sauce. Mix together in a saucepan one heaping table-spoonful of corn-starch and one cupful of cold water. Pour over this mixture one cupful of boiling water, and place over the fire. Stir occasionally until it boils up; then add one cupful of sugar, one-fourth of a teaspoonful of salt, and one-third of a grated nutmeg. Simmer for half an hour; and after adding two table-spoonfuls of butter
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