vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rum Sauce
From Lowney's cook book, 1907
Serves 2
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
606Calories
8 gProtein
39 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories606 kcal
Protein7.7 g
Carbohydrates39 g
Fiber0 g
Sugars32 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium25 mg
Potassium115 mg
Calcium72 mg
Iron0 mg
Magnesium7 mg
Phosphorus68 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Alcohol6.9 g
Water125 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 92. The excerpt below is the record exactly as published.
1 cup powdered sugar 1 teaspoon hot water Cream butter ; add sugar by the teaspoon, and beat until light and creamy. Flavor and serve. Hard Sauce No. 2 i cup butter 1 teaspoon vanilla 1 cup powdered sugar 1 tablespoon brandy \ cup beaten cream. Cream butter ; add sugar and cream alternately, flavor- ing, and serve very cold. Stirling Sauce i cup butter 3 tablespoons milk 1 cup powdered sugar 2 tablespoons wine Mix sugar, wine and milk, and warm in double boiler or over hot water. Add to creamed butter slowly. Do not permit the sugar mixture to become hot, only warm. Kirsch Sauce Use rule for Stirling Sauce, substituting one fourth cup kirsch for wine. Lemon Sauce 2 teaspoons arrowroot or corn- 1 cup sugar starch grated rind and juice one lemon 2 cups water li tablespoons butter Mix arrowroot and cornstarch with sugar. Add boil- ing water and cook twenty minutes. Add flavoring and butter. Serve hot. Maple Sauce 2 egg yolks | cup beaten cream ^ cup maple syrup few grains salt Beat yolks until thick ; add maple syrup and cook until it thickens. Add beaten cream, salt. Chill and serve. DESSERTS 233 Maraschino Sauce 1 cup sugar 2 cups boiling water 1 tablespoon arrowroot 2 tablespoons maraschino Mix sugar, arrowroot and boiling water; boil ten min- utes. Add maraschino. Chill and serve. Orange Sauce No. i grated rind, juice, and pulp of 3 3 egg whites oranges 1 tablespoon lemon juice ^ cup powdered sugar Beat Avhites until stiff ; add remaining ingredients. Serve cold. Orange Sauce No. 2 Make the same as Lemon Sauce, substituting the juice and rind of two oranges for lemon. Rum Sauce ^ cup powdered sugar 2 egg whites 2 egg yolks 3 tablespoons rum I cup beaten cream
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