Hot Brandy Sauce
From Cookery book, 1940
Any other flavouring may be used instead of brandy.
Presented as published in 1940. 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
673Calories
8 gProtein
130 gCarbs
8 gFat
Full nutrition (35 nutrients)
Calories673 kcal
Protein8.5 g
Carbohydrates130 g
Fiber0.5 g
Sugars125 g
Total Fat8.4 g
Saturated Fat4.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium94 mg
Potassium391 mg
Calcium301 mg
Iron0.2 mg
Magnesium36 mg
Phosphorus267 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate1.8 mcg
Choline45 mg
Caffeine0 mg
Alcohol9.3 g
Water234 g
As published
This recipe was extracted from Cookery book (1940) by Gas Council (Great Britain), page 15. The excerpt below is the record exactly as published.
Hot Brandy Sauce 1 tablespoonful of cornflour. 4 pint milk. 4 oz. castor sugar. 2 tablespoonsful brandy
Cook this with the app: pantry check, scaling, and the assistant.