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Brandy Sauce
From Kirmess cook book, 1907
Serves 6
Serve hot in a sauceboat.
Presented as published in 1907. 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
104Calories
0 gProtein
22 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories104 kcal
Protein0 g
Carbohydrates22 g
Fiber0 g
Sugars22 g
Total Fat2.7 g
Saturated Fat0.5 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol7.8 mg
Sodium1.2 mg
Potassium3.3 mg
Calcium2 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Alcohol1.4 g
Water4.6 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 110. The excerpt below is the record exactly as published.
BRANDY SAUCE. Mrs, Hozvland^ Brooklyn. Take one cup of powdered sugar, one tablespoon of butter. Eub them to a cream and moisten with one tablespoon of cream. Beat until very light. Then gradually stir in one wine-glass of brandy
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