Vinegar Sauce

Name: Vinegar Sauce
Ingredients: one and a half tablespoonftls of flour; one and a half teacupfuls of sugar; two tablespoonfuls of vinegar; a pint and a half of boiling water; a tablespoonful of butter; a pinch of salt

From The Common sense recipe book, 1898

Presented as published in 1898. 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

1735Calories

12 gProtein

423 gCarbs

16 gFat

Full nutrition (33 nutrients)

Calories1735 kcal

Protein12 g

Carbohydrates423 g

Fiber7.8 g

Sugars302 g

Total Fat16 g

Saturated Fat0.5 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat1.4 g

Cholesterol31 mg

Sodium1616 mg

Potassium217 mg

Calcium463 mg

Iron48 mg

Magnesium47 mg

Phosphorus116 mg

Zinc0.8 mg

Copper0 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1 mg

Niacin (B3)13 mg

Folate210 mcg

Choline18 mg

Caffeine0 mg

Water608 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 74. The excerpt below is the record exactly as published.

one and a half tablespoonftls of flour in a little water; add, and mix thoroughly, one and a half teacupfuls of sugar, two tablespoonfuls of vinegar, a pinch of salt and flavor- ing to taste. Into the mixture pour a pint and a half of boiling water and boil ten minutes. When ready to take from the fire, but before removing, add a tablespoonful of butter

Cook this with the app: pantry check, scaling, and the assistant.