A Sauce for Puddings
From Practical West African cookery, 1910
If sherry is unavailable, use brandy or whisky with water.
Presented as published in 1910. 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
236Calories
13 gProtein
17 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories236 kcal
Protein13 g
Carbohydrates17 g
Fiber0 g
Sugars13 g
Total Fat9.6 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium145 mg
Potassium165 mg
Calcium59 mg
Iron1.8 mg
Magnesium15 mg
Phosphorus201 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water112 g
As published
This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 71. The excerpt below is the record exactly as published.
A Sauce for Puddings. (II). 2 tablespoons sherry. I 2 yolks of eggs. 1 tablespoon castor sugar. I 1 tablespoon cold water
Cook this with the app: pantry check, scaling, and the assistant.