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Vinegar Sauce
From The household cook book, 1902
Serves 2
Presented as published in 1902. 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
644Calories
5 gProtein
147 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories644 kcal
Protein4.9 g
Carbohydrates147 g
Fiber5.2 g
Sugars101 g
Total Fat7.9 g
Saturated Fat3.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.5 g
Cholesterol5.2 mg
Sodium541 mg
Potassium116 mg
Calcium177 mg
Iron17 mg
Magnesium39 mg
Phosphorus65 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.4 mg
Folate80 mcg
Choline7.3 mg
Caffeine0 mg
Water204 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 247. The excerpt below is the record exactly as published.
VINEGAR SAUCE. — Use 1 tablespoon of flour, 1^ tablespoons of vinegar, 1 cup sugar, 2 cups boiling water, 1 teaspoon of butter, a pinch of salt, nutmeg
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