Brandy Sauce
From The recipe book of "Atora" the good beef suet, 1930
Presented as published in 1930. 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
247Calories
9 gProtein
35 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories247 kcal
Protein9 g
Carbohydrates35 g
Fiber1.1 g
Sugars24 g
Total Fat8.4 g
Saturated Fat4.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol29 mg
Sodium93 mg
Potassium412 mg
Calcium301 mg
Iron0.4 mg
Magnesium43 mg
Phosphorus286 mg
Zinc1.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.5 mg
Folate3.7 mcg
Choline47 mg
Caffeine0 mg
Water216 g
As published
This recipe was extracted from The recipe book of "Atora" the good beef suet (1930) by Hugon & Co, page 12. The excerpt below is the record exactly as published.
BRANDY SAUCE 3-pint of Milk. 2 tablespoonfuls Cornflour. 1 tablespoonful fine White Sugar. Wine- glassful of Brandy
Cook this with the app: pantry check, scaling, and the assistant.