Recipes

Nutmeg Sauce

Recipe No. 490 from the U.S. Army's WWII cookbook — Sauces. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Sauces

Serves 3½ quarts 100 servings, two mess kit spoons each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 490 from the U.S. Army’s WWII cookbook — Sauces. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Cornstarch — 4 ounces (¼ mess kit cup)
  • Sugar, granulated — 1½ pounds (1 mess kit cup)
  • Salt — ⅓ ounce (⅔ mess kit spoon)
  • Water — 2¼ quarts (2¼ No. 56 dippers)
  • Butter — ¾ pound (½ mess kit cup)
  • Nutmeg — ⅛ ounce (½ mess kit spoon)

Directions

Key ingredients

Cornstarch

  1. Mix cornstarch, sugar and salt together; add ½ pint (⅓ mess kit cup) of the water. Stir until smooth.
  2. Heat remaining water to boiling point; add cornstarch mixture slowly, stirring constantly.
  3. Heat to boiling point; boil 5 minutes or until clear and thick, stirring constantly. Remove from heat.
  4. Add butter and nutmeg; mix well.
  5. Serve hot or cold.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Cornstarch — about 2 tsp Sugar, granulated — 2 oz Salt — a pinch Water — 11½ tbsp Butter — 1 oz Nutmeg — a pinch

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 490, Sauces. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.