vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sauce No. 2
From How we cook in Tennessee .., 1906
Serves 1
Presented as published in 1906. 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
1004Calories
6 gProtein
239 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories1004 kcal
Protein6.4 g
Carbohydrates239 g
Fiber2.6 g
Sugars201 g
Total Fat17 g
Saturated Fat1.8 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.2 g
Cholesterol215 mg
Sodium549 mg
Potassium89 mg
Calcium177 mg
Iron16 mg
Magnesium16 mg
Phosphorus102 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A65 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4 mg
Folate89 mcg
Choline146 mg
Caffeine0 mg
Water203 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 121. The excerpt below is the record exactly as published.
Sauce No. 2. — Half pint boiling water, one cup sugar, table- spoon of butter; pour into well beaten yolks and whip in beaten white
Cook this with the app: pantry check, scaling, and the assistant.