vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sauce for Plum Pudding
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
597Calories
4 gProtein
67 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories597 kcal
Protein4.1 g
Carbohydrates67 g
Fiber0 g
Sugars65 g
Total Fat51 g
Saturated Fat2.4 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.1 g
Cholesterol401 mg
Sodium20 mg
Potassium42 mg
Calcium41 mg
Iron0.8 mg
Magnesium2.1 mg
Phosphorus114 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A97 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate37 mcg
Choline209 mg
Caffeine0 mg
Alcohol37 g
Water97 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 162. The excerpt below is the record exactly as published.
Sauce for Plum Pudding. One cup of powdered sugar, ^ cup of butter, yolks of 3 eggs. Cream butter and sugar, when creamy, add the well-beaten yolks. Stir into this 1 wine glass of brandy, 1 cup of hot cream, a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.