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Maraschino Sauce for Iced Pudding
From The Hotel St. Francis cook book, 1919
Serves 4
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
320Calories
1 gProtein
33 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories320 kcal
Protein1.2 g
Carbohydrates33 g
Fiber0.2 g
Sugars31 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Cholesterol60 mg
Sodium13 mg
Potassium59 mg
Calcium39 mg
Iron0 mg
Magnesium3.8 mg
Phosphorus34 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.3 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 62. The excerpt below is the record exactly as published.
Maraschino sauce for iced pudding. One-half pint of cream, one pony of maraschino, one-quarter of a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.