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Brandy Sauce (Hard)
From Dora's cook book, 1888
Serves 2
Presented as published in 1888. 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
782Calories
0 gProtein
134 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories782 kcal
Protein0.2 g
Carbohydrates134 g
Fiber0.4 g
Sugars130 g
Total Fat44 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol126 mg
Sodium11 mg
Potassium34 mg
Calcium28 mg
Iron0.7 mg
Magnesium4.7 mg
Phosphorus18 mg
Zinc0.2 mg
Copper0 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.7 mcg
Choline0.6 mg
Caffeine0 mg
Alcohol37 g
Water84 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 50. The excerpt below is the record exactly as published.
BRANDY SAUCE (HARD). One half cup butter, two cups powdered sugar, one wine-glass brandy, one tablespoonful mixed spice
Cook this with the app: pantry check, scaling, and the assistant.