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Vinegar Sauce
From The household (of the Detroit free press), 1886
Serves 1
Set aside for use.
Presented as published in 1886. 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
374Calories
5 gProtein
77 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories374 kcal
Protein5.5 g
Carbohydrates77 g
Fiber2.6 g
Sugars27 g
Total Fat12 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol31 mg
Sodium541 mg
Potassium109 mg
Calcium160 mg
Iron17 mg
Magnesium21 mg
Phosphorus55 mg
Zinc0.4 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.1 mg
Folate89 mcg
Choline6.2 mg
Caffeine0 mg
Water232 g
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 376. The excerpt below is the record exactly as published.
VINEGAR SAUCE. Two tablespoonfuls of vinegar, two of sugar, two of flour, one of but- ter, one of vanilla ; stir all together with a little water till it makes a smooth paste ; add nearly a pint of boiling water
Cook this with the app: pantry check, scaling, and the assistant.