Sauce
From The housewife's aid, 1950
—Mrs. J. L. Phillips.
Presented as published in 1950. 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
997Calories
8 gProtein
212 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories997 kcal
Protein7.6 g
Carbohydrates212 g
Fiber0.7 g
Sugars201 g
Total Fat17 g
Saturated Fat8.4 g
Monounsaturated Fat5 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol215 mg
Sodium209 mg
Potassium97 mg
Calcium72 mg
Iron5.1 mg
Magnesium11 mg
Phosphorus113 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A172 mcg
Vitamin E0.8 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.2 mg
Folate44 mcg
Choline151 mg
Caffeine0 mg
Water89 g
As published
This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 16. The excerpt below is the record exactly as published.
sauce. Sauce.—One tablespoon lard or putter, 1 cup sugar, 1 egg, 1 teaspoon fiour, % teaspoon vanilla, 1144 cup boiling water
Cook this with the app: pantry check, scaling, and the assistant.