Vegetable Sauce
From The Samaritan cookery book, 1903
Presented as published in 1903. 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
10Calories
0 gProtein
2 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories9.6 kcal
Protein0.3 g
Carbohydrates2 g
Fiber0 g
Sugars0 g
Total Fat3.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol10 mg
Sodium15 mg
Potassium9.1 mg
Calcium15 mg
Iron0.1 mg
Magnesium5.5 mg
Phosphorus3.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.2 mcg
Choline0 mg
Caffeine0 mg
Water474 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 25. The excerpt below is the record exactly as published.
1 large teaspoonful of butter. | i large teaspoonful of flour, i pint of water in which the vegetable has been boiled
Cook this with the app: pantry check, scaling, and the assistant.