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Sauce for Boiled Puddings

Name: Sauce for Boiled Puddings
Yield: 1 servings
Ingredients: ^ pt. of milk; 3 eggs; 2 tablespoonfuls sugar; Essence of lemon or vanilla

From Mrs. Maclurcan's cookery book, 1899

Serves 1

Presented as published in 1899. 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

457Calories

27 gProtein

37 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories457 kcal

Protein27 g

Carbohydrates37 g

Fiber0 g

Sugars37 g

Total Fat22 g

Saturated Fat9.2 g

Monounsaturated Fat7.2 g

Polyunsaturated Fat3.1 g

Omega-30.1 g

Cholesterol587 mg

Sodium306 mg

Potassium573 mg

Calcium384 mg

Iron2.6 mg

Magnesium47 mg

Phosphorus543 mg

Zinc3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D5.3 mcg

Vitamin C0 mg

Vitamin A318 mcg

Vitamin E1.7 mg

Vitamin K0.5 mcg

Vitamin B60.4 mg

Vitamin B122.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1 mg

Niacin (B3)0.4 mg

Folate71 mcg

Choline484 mg

Caffeine0 mg

Water329 g

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 59. The excerpt below is the record exactly as published.

SAUCE FOE BOILED PUDDINaS. ^ pt. of milk 3 eggs 2 tablespoonfuls sugar Essence of lemon or vanilla

Cook this with the app: pantry check, scaling, and the assistant.