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Liquid or Dip Sauce for Puddings
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 4
For wine or brandy sauce, use less water and add wine or brandy.
Presented as published in 1882. 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
7Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories7.2 kcal
Protein0.2 g
Carbohydrates1.5 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.6 mg
Potassium3.8 mg
Calcium3.9 mg
Iron0.1 mg
Magnesium1.7 mg
Phosphorus2.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.1 mcg
Choline0 mg
Caffeine0 mg
Water118 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 74. The excerpt below is the record exactly as published.
LIQUID OR DIP SAUCE FOR PUDDINGS. Sugar, butter and flavor as above. Water I pint. Flour 3 tea-spoonfuls
Cook this with the app: pantry check, scaling, and the assistant.