Liquid Pudding Sauce

Name: Liquid Pudding Sauce
Ingredients: a rounding tablespoonful of flour; half a cupful of sugar; half a pint of boiling water; one egg; the grated rind and juice of one lemon; the juice of half a lemon; a teaspoonful of vanilla

From My best 250 recipes, 1907

Flavoring options include lemon, orange, or vanilla.

Presented as published in 1907. 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

716Calories

12 gProtein

158 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories716 kcal

Protein12 g

Carbohydrates158 g

Fiber5.6 g

Sugars105 g

Total Fat6.8 g

Saturated Fat1.8 g

Monounsaturated Fat2 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol186 mg

Sodium612 mg

Potassium342 mg

Calcium211 mg

Iron18 mg

Magnesium34 mg

Phosphorus161 mg

Zinc1 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1 mcg

Vitamin C72 mg

Vitamin A81 mcg

Vitamin E0.8 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B120.4 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.6 mg

Niacin (B3)4.7 mg

Folate121 mcg

Choline161 mg

Caffeine0 mg

Water369 g

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 13. The excerpt below is the record exactly as published.

LIQUID PUDDING SAUCE Mix a rounding tablespoonful of flour with half a cupful of sugar; add hastily half a pint of boiling water ; boil for a moment and pour, while hot, into one egg well beaten. Flavoring of any kind may be added to this sauce — the grated rind and juice of one lemon or orange, or a suspicion of mace, with the juice of half a lemon and a tea- spoonful of vanill

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