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Italian Wine Sauce for Puddings

Name: Italian Wine Sauce for Puddings
Yield: 2 servings
Ingredients: two ounces of sago; one-half pint of water; one-half pint of claret; one-quarter pound of sugar; the juice of an orange; a pony of rum

From The Hotel St. Francis cook book, 1919

Serves 2

Presented as published in 1919. 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

489Calories

1 gProtein

96 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories489 kcal

Protein1 g

Carbohydrates96 g

Fiber2.1 g

Sugars65 g

Total Fat0.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium13 mg

Potassium155 mg

Calcium48 mg

Iron0.8 mg

Magnesium11 mg

Phosphorus23 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C53 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate24 mcg

Choline0.3 mg

Caffeine0 mg

Alcohol4.2 g

Water309 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 209. The excerpt below is the record exactly as published.

talian wine sauce, for puddings. Two ounces of sago, one-half pint of water, one-half pint of claret, one-quarter pound of sugar, the juice of an orange, and a pony of rum

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