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Plum Pudding Sauce
From The national course in home economics, 1917
Serves 2
Recipe by E. J. C.
Presented as published in 1917. 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
525Calories
2 gProtein
123 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories525 kcal
Protein1.7 g
Carbohydrates123 g
Fiber2.6 g
Sugars110 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0 g
Cholesterol16 mg
Sodium40 mg
Potassium208 mg
Calcium125 mg
Iron1.6 mg
Magnesium37 mg
Phosphorus41 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0.6 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)0.8 mg
Folate23 mcg
Choline3.7 mg
Caffeine0 mg
Water182 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 204. The excerpt below is the record exactly as published.
PLUM PUDDING SAUCE. Put one tablespoonful of butter into a granite pan over a slow fire; when melted stir in two scant tablespoonfuls of flour. When well mixed pour in gradually one and one-half cupfuls of hot water and stir until cooked; then add one-half pound of brown sugar, the juice of one-fourth of a lemon and a small quantity of grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.