vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Forest-City Rum Sauce
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Use the sauce as soon as it is made.
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
403Calories
14 gProtein
46 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories403 kcal
Protein14 g
Carbohydrates46 g
Fiber5.2 g
Sugars34 g
Total Fat19 g
Saturated Fat9.6 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium147 mg
Potassium226 mg
Calcium102 mg
Iron2.5 mg
Magnesium58 mg
Phosphorus251 mg
Zinc1.8 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D2 mcg
Vitamin C0.8 mg
Vitamin A161 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate66 mcg
Choline296 mg
Caffeine0 mg
Water78 g
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 245. The excerpt below is the record exactly as published.
FOREST-CITY BUM SAUCE. Beat to a smooth cream the yolks of two raw eggs, two heaping tablespoonfuls of powdered sugar, and a saltspoou- SECOND-COURSE SWEETS. 4^9 ful of grated nutmeg. Beat the whites of two eggs to a stiff froth. Just before serving the sauce, quickly and lightly mix with the whites two heaping tablespoonfuls of powdered sugar ; then mix in the yolks, and finally a glass of the best old Jamaica rum
Cook this with the app: pantry check, scaling, and the assistant.