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Brandy Sauce

Name: Brandy Sauce
Yield: 1 servings
Ingredients: Two table-spoonfuls of butter; Four table-spoonfuls of brandy; Four table-spoonfuls of boiling water; One egg (white); One-half cupful of powdered sugar

From The Pattern cook-book, 1890

Serves 1

Presented as published in 1890. 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

430Calories

1 gProtein

76 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories430 kcal

Protein0.9 g

Carbohydrates76 g

Fiber0.7 g

Sugars65 g

Total Fat22 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol63 mg

Sodium139 mg

Potassium24 mg

Calcium42 mg

Iron4 mg

Magnesium4 mg

Phosphorus16 mg

Zinc0.1 mg

Copper0 mg

Manganese0 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)0.1 mg

Niacin (B3)1 mg

Folate16 mcg

Choline1.5 mg

Caffeine0 mg

Alcohol19 g

Water90 g

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 194. The excerpt below is the record exactly as published.

BRANDY SAUCE. Two table-spoonfuls of butter. Four table-spoonfuls of brandy. Four table-spoonfuls of boiling water. One egg (white). One-half cupful of powdered sugar

Cook this with the app: pantry check, scaling, and the assistant.