vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Ornamental Sauce for Puddings
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 1
Fresh fruit can be used with sufficient sugar.
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
956Calories
14 gProtein
223 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories956 kcal
Protein14 g
Carbohydrates223 g
Fiber3.5 g
Sugars155 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium102 mg
Potassium246 mg
Calcium64 mg
Iron1.6 mg
Magnesium13 mg
Phosphorus61 mg
Zinc0.2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate35 mcg
Choline33 mg
Caffeine0 mg
Water201 g
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 75. The excerpt below is the record exactly as published.
ORNAMENTAL SAUCE FOR PXJDDINGS. Whites of 4 eggs. Strawberry or blackberry jam, or the preserved fruits, I cup
Cook this with the app: pantry check, scaling, and the assistant.