vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
German Sauce for Puddings
From Miss Cameron's cookery book, 1898
Serves 2
Presented as published in 1898. 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
221Calories
8 gProtein
14 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories221 kcal
Protein8.2 g
Carbohydrates14 g
Fiber0 g
Sugars13 g
Total Fat14 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium78 mg
Potassium11 mg
Calcium1.3 mg
Iron0.1 mg
Magnesium1.3 mg
Phosphorus1.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.8 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.6 mg
Caffeine0 mg
Water37 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 62. The excerpt below is the record exactly as published.
German Sauce for Puddings. Two yolks of eggs, 1 wineglassful of sherry, 1 dessert- spoonful of suga
Cook this with the app: pantry check, scaling, and the assistant.