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Burnt Cream Sauce
From The encyclopædia of practical cookery, 1890
Serves 4
Can be used for custard or batter pudding.
Presented as published in 1890. 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
285Calories
2 gProtein
17 gCarbs
24 gFat
Full nutrition (31 nutrients)
Calories285 kcal
Protein1.6 g
Carbohydrates17 g
Sugars15 g
Total Fat24 g
Saturated Fat14 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol69 mg
Sodium17 mg
Potassium76 mg
Calcium50 mg
Iron0 mg
Magnesium4.9 mg
Phosphorus45 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin A2.4 mcg
Vitamin E0 mg
Vitamin K1.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline1.4 mg
Water45 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 535. The excerpt below is the record exactly as published.
Burnt Cream Sauce. — The following sauce can be used for either custard or batter pudding. Put 2oz. of caster sugar into a small saucepan, and stir it over the fire till dark brown ; pour in slowly with the sugar 1 teacupful of thin Cream, or 2 table-spoonfuls of milk and 2 table-spoonfuls of Cream
Cook this with the app: pantry check, scaling, and the assistant.