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Vinegar Sauce
From The century cook book, 1894
Serves 2
Presented as published in 1894. 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
628Calories
1 gProtein
158 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories628 kcal
Protein1 g
Carbohydrates158 g
Fiber0.7 g
Sugars151 g
Total Fat1.7 g
Saturated Fat0.8 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium13 mg
Potassium28 mg
Calcium20 mg
Iron0.6 mg
Magnesium12 mg
Phosphorus16 mg
Zinc0.1 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)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate15 mcg
Choline0.3 mg
Caffeine0 mg
Water370 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 88. The excerpt below is the record exactly as published.
Vinegar Sauce. One and one-half cupfuls of sugar, two tablespoonfuls of flour wet in a little water, two table- spoonfuls of vinegar, one-fourth of a nutmeg grated, a pinch of salt; mix well together and pour over the whole one and one-half pints of hot water
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