Brandy Sauce
From Council cook book, 1908
Presented as published in 1908. 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
1141Calories
5 gProtein
202 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories1141 kcal
Protein5.4 g
Carbohydrates202 g
Fiber0 g
Sugars201 g
Total Fat9.7 g
Saturated Fat3.2 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.4 g
Cholesterol367 mg
Sodium27 mg
Potassium46 mg
Calcium53 mg
Iron1.1 mg
Magnesium4.7 mg
Phosphorus137 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A130 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate50 mcg
Choline279 mg
Caffeine0 mg
Alcohol37 g
Water328 g
As published
This recipe was extracted from Council cook book (1908), page 37. The excerpt below is the record exactly as published.
Brandy Sauce. In a double boiler put one cup water, one-half cup brandy, one cup granulated sugar, juice of one- half lemon. When boiled, add yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.