English Brandy Sauce for Plum Puddings
From Catherine Owen's new cook book .., 1885
Presented as published in 1885. 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
148Calories
1 gProtein
4 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories148 kcal
Protein0.6 g
Carbohydrates4 g
Fiber0 g
Sugars0 g
Total Fat11 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol31 mg
Sodium5.6 mg
Potassium12 mg
Calcium6.4 mg
Iron0.3 mg
Magnesium2.8 mg
Phosphorus10 mg
Zinc0.1 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)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate8.4 mcg
Choline0 mg
Caffeine0 mg
Alcohol19 g
Water158 g
As published
This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 116. The excerpt below is the record exactly as published.
LISH BRA:N"DT SAUCE FOR PLUM PUDDIi^GS. A tablespoonful of butter stirred in a saucepan over the fire, with two teaspoonfuls of flour, till they bubble. Stir into them a gill of water and half a gill of brandy
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