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Plain Pudding Sauce
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Presented as published in 1884. 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
657Calories
1 gProtein
168 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories657 kcal
Protein1.1 g
Carbohydrates168 g
Fiber0 g
Sugars160 g
Total Fat5.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol16 mg
Sodium52 mg
Potassium239 mg
Calcium145 mg
Iron1.6 mg
Magnesium19 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate15 mcg
Choline4.1 mg
Caffeine0 mg
Water186 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 196. The excerpt below is the record exactly as published.
Plain Pudding Sauce, (Miss Ifammond.) — Melt o)ie heaping tablespoonful of butter; add two tablespoon- fuls of four, and one cup and a half of hot water. Cook as for drawn butter ; then add one cup and a half of brown sugar. Stir till the sugar is melted, add two tea- spoonfuls of lemon juice and a little nutmeg
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