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Rum Sauce
From Dora's cook book, 1888
Serves 6
Presented as published in 1888. 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
58Calories
0 gProtein
15 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories58 kcal
Protein0.2 g
Carbohydrates15 g
Fiber0.6 g
Sugars14 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium8.7 mg
Potassium46 mg
Calcium22 mg
Iron0.2 mg
Magnesium4.7 mg
Phosphorus3.6 mg
Zinc0 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C8.8 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.1 mcg
Choline1.3 mg
Caffeine0 mg
Water133 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 50. The excerpt below is the record exactly as published.
RUM SAUCE. One and one-half pints of water, one whole lemon, one teaspoonful of cloves, six tablespoonfuls of brown sugar, a little cinnaman
Cook this with the app: pantry check, scaling, and the assistant.