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Brandy Sauce
From Mary Jane's cook book, 1916
Serves 1
Presented as published in 1916. 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
647Calories
4 gProtein
143 gCarbs
2 gFat
Full nutrition (35 nutrients)
Calories647 kcal
Protein3.8 g
Carbohydrates143 g
Fiber2.7 g
Sugars101 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium1705 mg
Potassium83 mg
Calcium154 mg
Iron16 mg
Magnesium16 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate67 mcg
Choline7 mg
Caffeine0 mg
Alcohol9.3 g
Water225 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 61. The excerpt below is the record exactly as published.
BRANDY SAUCE. Sugar, 1/2 cup. Boiling water, 1 cup. Salt, 1/2 teaspoon. Lemon juice, 1 tablespoon. Cornstarch, i/2 tablespoon. Brandy, 2 tablespoons
Cook this with the app: pantry check, scaling, and the assistant.