vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pudding Sauce for All Puddings
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 3
This sauce may be improved by adding half a pint of wine; using less water.
Presented as published in 1907. 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
637Calories
0 gProtein
164 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories637 kcal
Protein0 g
Carbohydrates164 g
Fiber0.1 g
Sugars151 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium15 mg
Potassium11 mg
Calcium13 mg
Iron0.2 mg
Magnesium4.2 mg
Phosphorus2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4.2 mg
Vitamin A18 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.1 mg
Caffeine0 mg
Water333 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 58. The excerpt below is the record exactly as published.
UDDING SAUCE FOR ALL PUD- DINGS. 1 quart of water, i lb. sugar, \% oz. cornstarch, the peel and juice of two lemons
Cook this with the app: pantry check, scaling, and the assistant.