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Brandy Sauce
From Mrs. Maclurcan's cookery book, 1899
Serves 1
Presented as published in 1899. 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
222Calories
1 gProtein
36 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories222 kcal
Protein1.4 g
Carbohydrates36 g
Fiber0 g
Sugars32 g
Total Fat2.5 g
Saturated Fat0.8 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.1 g
Cholesterol2.1 mg
Sodium82 mg
Potassium68 mg
Calcium49 mg
Iron0.1 mg
Magnesium7.6 mg
Phosphorus36 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate1.2 mcg
Choline2.4 mg
Caffeine0 mg
Alcohol8.3 g
Water256 g
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 59. The excerpt below is the record exactly as published.
BEANDY SAUCE. ^ pt. water I tablespoonful of sugar 1 wineglassful of brandy Arrowroot 3 or 4 drops caramel
Cook this with the app: pantry check, scaling, and the assistant.