Brandy Sauce
From The housewife's aid, 1950
—Mrs. Sudie Best.
Presented as published in 1950. 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
1336Calories
4 gProtein
338 gCarbs
13 gFat
Full nutrition (29 nutrients)
Calories1336 kcal
Protein3.7 g
Carbohydrates338 g
Fiber2.6 g
Sugars301 g
Total Fat13 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol31 mg
Sodium541 mg
Potassium72 mg
Calcium156 mg
Iron16 mg
Magnesium15 mg
Phosphorus36 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate64 mcg
Choline6.2 mg
Water195 g
As published
This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 17. The excerpt below is the record exactly as published.
BRANDY SAUCE 1 cup of boiling water 1% cups of sugar 1 tablespoon of butter
Cook this with the app: pantry check, scaling, and the assistant.