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Brandy Sauce
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Serve at once.
Presented as published in 1885. 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
303Calories
3 gProtein
65 gCarbs
4 gFat
Full nutrition (35 nutrients)
Calories303 kcal
Protein3.5 g
Carbohydrates65 g
Fiber23 g
Sugars30 g
Total Fat4.3 g
Saturated Fat1.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.2 g
Omega-30.2 g
Cholesterol0 mg
Sodium97 mg
Potassium491 mg
Calcium381 mg
Iron4.8 mg
Magnesium98 mg
Phosphorus48 mg
Zinc1.1 mg
Copper0.2 mg
Manganese19 mg
Vitamin D0 mcg
Vitamin C129 mg
Vitamin A6.2 mcg
Vitamin E3 mg
Vitamin K44 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate21 mcg
Choline20 mg
Caffeine0 mg
Alcohol9.3 g
Water340 g
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 246. The excerpt below is the record exactly as published.
brandy sauce. BRANDY SAVCE. Brown two tablespoonfuls of sugar over the fire ; add two tablespoonfuls of brandy, six whole cloves, an inch of stick cinnamon, the yellow rind of a lemon cut very thin, and half a pint of water
Cook this with the app: pantry check, scaling, and the assistant.