vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Curacao or Dewey Sauce
From Boston Cooking-School cook book, 1896
Serves 1
If desired, use red fruit juice in place of rum and Curacao. Serve on Vanilla Ice Cream.
Presented as published in 1896. 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
856Calories
0 gProtein
202 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories856 kcal
Protein0 g
Carbohydrates202 g
Fiber0 g
Sugars203 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.2 mg
Potassium5.2 mg
Calcium3.8 mg
Iron0.1 mg
Magnesium1.2 mg
Phosphorus1.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 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
Alcohol9.3 g
Water78 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 251. The excerpt below is the record exactly as published.
CURACAO OR DEWEY SAUCE 1 cup sugar 1 teaspoon Cura¢gao 2 tablespoons rum 2 egg yolks, well beaten 4 cup water Red coloring
Cook this with the app: pantry check, scaling, and the assistant.