vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sauce for Cabinet Pudding
From The Blue grass cook book, 1904
Serves 2
Presented as published in 1904. 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
697Calories
13 gProtein
124 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories697 kcal
Protein13 g
Carbohydrates124 g
Fiber2.7 g
Sugars116 g
Total Fat16 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol388 mg
Sodium151 mg
Potassium337 mg
Calcium105 mg
Iron2.8 mg
Magnesium31 mg
Phosphorus232 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D2 mcg
Vitamin C27 mg
Vitamin A161 mcg
Vitamin E1.2 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate54 mcg
Choline303 mg
Caffeine0 mg
Water224 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 61. The excerpt below is the record exactly as published.
SAUCE FOR CABINET PUDDING E. D. P. Cream 1 tablespoon of butter into ^ pound of sugar. Add Well-beaten yolks of 4 eggs, Juice of 1 lemon, and A little of the rind grated. With cinnamon to taste, ^ teacup of wine
Cook this with the app: pantry check, scaling, and the assistant.