Sance for the Abo76
From Cookery for beginners, 1884
Mould into a mound on a glass dish, or a deep plate, and set in a cold place until it is firm. This is a good 'hard sauce' for any hot pudding.
Presented as published in 1884. 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
1059Calories
1 gProtein
270 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories1059 kcal
Protein0.5 g
Carbohydrates270 g
Fiber0.6 g
Sugars259 g
Total Fat23 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol63 mg
Sodium75 mg
Potassium23 mg
Calcium28 mg
Iron2.2 mg
Magnesium4.4 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate8.9 mcg
Choline0.9 mg
Caffeine0 mg
Water29 g
As published
This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 27. The excerpt below is the record exactly as published.
Sance for the Abo76. Two cupfuls of powdered sugar. Two tablespoonfuls of butter. Half teaspoonful of mace or nutmeg. Juice (strained) of a lemon. Two tablespoonfuls of boiling water
Cook this with the app: pantry check, scaling, and the assistant.