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Brandy Sauce
From The bride's cook book, 1915
Serves 1
Presented as published in 1915. 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
614Calories
0 gProtein
142 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories614 kcal
Protein0.3 g
Carbohydrates142 g
Fiber0.3 g
Sugars107 g
Total Fat16 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol47 mg
Sodium51 mg
Potassium164 mg
Calcium110 mg
Iron1 mg
Magnesium17 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.3 mcg
Choline2.7 mg
Caffeine0 mg
Alcohol5.8 g
Water495 g
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 41. The excerpt below is the record exactly as published.
BRANDY SAUCE 3 Tablespoons Cornstarch Vz Teaspoon Rice Flour Pinch of Salt 1'/2 Tablespoons Butter 1 Pint Hot Water 1 Tablespoon Cornstarch Vz Cup Brown Sugar 1 Teaspoon Vanilla 1'/4 Tablespoons Brandy
Cook this with the app: pantry check, scaling, and the assistant.