Brandy Sauce for Ice Cream

Name: Brandy Sauce for Ice Cream
Ingredients: One cup of sugar; one cup of water; three tablespoons of brandy; one cup of whipped cream

From The blue ribbon cook book, 1904

Presented as published in 1904. 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

1473Calories

7 gProtein

230 gCarbs

53 gFat

Full nutrition (34 nutrients)

Calories1473 kcal

Protein7.5 g

Carbohydrates230 g

Fiber0 g

Sugars219 g

Total Fat53 g

Saturated Fat32 g

Monounsaturated Fat15 g

Polyunsaturated Fat1.9 g

Cholesterol178 mg

Sodium28 mg

Potassium352 mg

Calcium246 mg

Iron0.2 mg

Magnesium29 mg

Phosphorus210 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0.9 mcg

Vitamin C0 mg

Vitamin A440 mcg

Vitamin E1.5 mg

Vitamin K4.5 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.2 mg

Folate7 mcg

Choline39 mg

Caffeine0 mg

Alcohol14 g

Water408 g

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 30. The excerpt below is the record exactly as published.

BRANDY SAUCE FOR ICE CREAM. One cup of sugar and one cup of water boiled until thick. When cold add three tablespoons of brandy, or more if desired, and add one cup of whipped cream

Cook this with the app: pantry check, scaling, and the assistant.