vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pudding Sauce
From Delicacies, 1929
Serves 6
Delicious with hot ginger bread or plum pudding. — Mrs. Charles E. Shalienberger.
Presented as published in 1929. 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
265Calories
1 gProtein
35 gCarbs
16 gFat
Full nutrition (32 nutrients)
Calories265 kcal
Protein0.8 g
Carbohydrates35 g
Fiber0 g
Sugars34 g
Total Fat16 g
Saturated Fat8 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0 g
Cholesterol45 mg
Sodium8.7 mg
Potassium40 mg
Calcium25 mg
Iron0 mg
Magnesium2.6 mg
Phosphorus23 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 65. The excerpt below is the record exactly as published.
Pudding Sauce 1 cup sugar 1 tsp. vanilla 1 tbsp. butter Put in bowl in pan of hot water ; let butter dissolve and mix. Beat in 2 eggs and 1 cup thick cream
Cook this with the app: pantry check, scaling, and the assistant.