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English Cream Sauce with Rum

Name: English Cream Sauce with Rum
Yield: 4 servings
Ingredients: I lb. sugar; i pint wine; % pint rum; i oz. butter; 6 yolks; i oz. cornstarch; the grated rind and juice of one lemon

From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907

Serves 4

Presented as published in 1907. 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

804Calories

10 gProtein

125 gCarbs

13 gFat

Full nutrition (35 nutrients)

Calories804 kcal

Protein9.8 g

Carbohydrates125 g

Fiber0.8 g

Sugars115 g

Total Fat13 g

Saturated Fat2.4 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol296 mg

Sodium116 mg

Potassium259 mg

Calcium60 mg

Iron2 mg

Magnesium25 mg

Phosphorus180 mg

Zinc1.2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1.5 mcg

Vitamin C13 mg

Vitamin A120 mcg

Vitamin E0.8 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.3 mg

Folate39 mcg

Choline228 mg

Caffeine0 mg

Alcohol19 g

Water220 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 58. The excerpt below is the record exactly as published.

ENGLISH CREAM SAUCE with RUM. SAUCE ANGLAIS. I lb. sugar, i pint wine, % pint rum, i oz. butter, 6 yolks, I oz. cornstarch, the grated rind and juice of one lemon

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