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Rose Sauce for Sweet Puddings
From Cassell's dictionary of cookery, 1892
Serves 5
Probable cost, exclusive of brandy, 1s. 2d.
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
761Calories
0 gProtein
182 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories761 kcal
Protein0.1 g
Carbohydrates182 g
Fiber0.2 g
Sugars182 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium15 mg
Potassium26 mg
Calcium8.5 mg
Iron0.1 mg
Magnesium3.8 mg
Phosphorus2.7 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate5.2 mcg
Choline0 mg
Caffeine0 mg
Alcohol7.4 g
Water210 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1603. The excerpt below is the record exactly as published.
Rose Sauce for Sweet Puddings, &C.— Take a fresh beetroot, peel it, and cut it into small pieces. Put it into a saucepan, pour over it a quart of cold water, and let it boil softly for half an hour. Add the strained juice and thin rind of a fresh lemon, two pounds of loaf sugar, and three or four drops of vanilla. Boil the sauce quickly until it forms a thick rose-coloured sjTup, then strain it, and when it is cold mix with it a quarter of a pint of brandy
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