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Sauce for Light Pudding
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Presented as published in 1913. 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
41Calories
0 gProtein
9 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories41 kcal
Protein0.2 g
Carbohydrates8.7 g
Fiber0 g
Sugars6.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium187 mg
Potassium31 mg
Calcium4.6 mg
Iron0.1 mg
Magnesium3.5 mg
Phosphorus4.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.6 mcg
Choline1.6 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 66. The excerpt below is the record exactly as published.
Sauce for Light Pudding. 1 gill sherry. Yi 8*11 water. 1/2 ounce castor sugar. 1 tablespoon apricot jam. 1 teaspoon lemon juice
Cook this with the app: pantry check, scaling, and the assistant.