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Punch Sauce for Sweet Puddings
From Cassell's dictionary of cookery, 1892
Serves 1
Serve very hot.
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
991Calories
32 gProtein
161 gCarbs
21 gFat
Full nutrition (35 nutrients)
Calories991 kcal
Protein32 g
Carbohydrates161 g
Fiber2.8 g
Sugars110 g
Total Fat21 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium288 mg
Potassium494 mg
Calcium150 mg
Iron7.3 mg
Magnesium47 mg
Phosphorus474 mg
Zinc3.1 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D4 mcg
Vitamin C53 mg
Vitamin A321 mcg
Vitamin E2.3 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.2 mg
Niacin (B3)4.1 mg
Folate196 mcg
Choline593 mg
Caffeine0 mg
Alcohol8.3 g
Water264 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1408. The excerpt below is the record exactly as published.
unch Sauce, for Sweet Puddings. — Rub a large fresh lemon Avith two or three lumps of sugar till all the yellow part is taken off, then add more sugar to make up the weight to two ounces. Pour over this a glassful of sherry or madeira, and a glassful of brandy. Mix a table-spoonful of flour smoothly with two ounces of fresh butter, and add, gradually, the weil-beaten yolks of four eggs
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