vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Regent's Sauce for Sweet Puddings
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for five or six persons.
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
632Calories
9 gProtein
31 gCarbs
48 gFat
Full nutrition (35 nutrients)
Calories632 kcal
Protein8.8 g
Carbohydrates31 g
Fiber0 g
Sugars26 g
Total Fat48 g
Saturated Fat26 g
Monounsaturated Fat11 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol311 mg
Sodium97 mg
Potassium195 mg
Calcium103 mg
Iron0.9 mg
Magnesium14 mg
Phosphorus169 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K3.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Alcohol4.6 g
Water121 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1510. The excerpt below is the record exactly as published.
Regent's Sauce for Sweet Puddings. — Beat up the yolk of an egg with a quarter of a pint of milk or cream. Add a table-spoon- ful of rum, a dessert-spoonful of sugar, and a slight flavouring of essence of vanilla
Cook this with the app: pantry check, scaling, and the assistant.