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Pudding Sauce, Caremes (the Chandot)
From Cassell's dictionary of cookery, 1892
Serves 1
This sauce is suitable for all kinds of rich puddings.
Presented as published in 1892. 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
938Calories
13 gProtein
141 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories938 kcal
Protein13 g
Carbohydrates141 g
Fiber0 g
Sugars116 g
Total Fat9.9 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium164 mg
Potassium357 mg
Calcium76 mg
Iron2.4 mg
Magnesium34 mg
Phosphorus219 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.6 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water247 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1390. The excerpt below is the record exactly as published.
Pudding Sauce, Caremes (the Chandot).— Beat the yolks of two eggs, to which add half a pint of madeira and four ounces of pounded sugar
Cook this with the app: pantry check, scaling, and the assistant.