Brandy Sauce
From Camp cookery (Kephart), 1910
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
1834Calories
1 gProtein
407 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories1834 kcal
Protein0.9 g
Carbohydrates407 g
Fiber0 g
Sugars401 g
Total Fat23 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol63 mg
Sodium8 mg
Potassium26 mg
Calcium9.3 mg
Iron0.7 mg
Magnesium3.7 mg
Phosphorus18 mg
Zinc0.2 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)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate13 mcg
Choline0 mg
Caffeine0 mg
Alcohol37 g
Water80 g
As published
This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 69. The excerpt below is the record exactly as published.
Brandy Sauce. — Butter twice the size of an egg is to be beaten to a cream with a pint of sugar and a tablespoonful of flour. Add a gill of brandy
Cook this with the app: pantry check, scaling, and the assistant.