Mother’s Steamed Pudding Sauce

Name: Mother’s Steamed Pudding Sauce
Ingredients: 1 cup sugar; 2 tablespoons butter; 3 tablespoons cornstarch; 2 cups boiling water; a little salt; 1/4 teaspoon vanilla

From Cooking with wholegrains, 1947

Serve hot over steamed puddings.

Presented as published in 1947. 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

1231Calories

8 gProtein

301 gCarbs

25 gFat

Full nutrition (33 nutrients)

Calories1231 kcal

Protein7.5 g

Carbohydrates301 g

Fiber5.4 g

Sugars201 g

Total Fat25 g

Saturated Fat0.4 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.9 g

Cholesterol63 mg

Sodium1081 mg

Potassium139 mg

Calcium309 mg

Iron32 mg

Magnesium30 mg

Phosphorus75 mg

Zinc0.5 mg

Copper0 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.6 mg

Niacin (B3)7.9 mg

Folate128 mcg

Choline12 mg

Caffeine0 mg

Water392 g

As published

This recipe was extracted from Cooking with wholegrains (1947) by Ellen Orton, page 21. The excerpt below is the record exactly as published.

Mother’s Steamed Pudding Sauce I CUP SUGAR 2 TABLESPOONS BUTTER 3 TABLESPOONS CORNSTARCH 2 CUPS BOILING WATER A LITTLE SALT 14 TEASPOON VANILLA

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