Sauce for Plum Pudding

Name: Sauce for Plum Pudding
Ingredients: 1 cup of sugar; 1/2 cup of butter; the well-beaten yolks of 4 eggs; 1 wine glass of brandy; a pinch of salt; 1 large cupful of hot cream or rich milk

From Delicate dishes, 1896

Delicious.

Presented as published in 1896. 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

1574Calories

25 gProtein

202 gCarbs

107 gFat

Full nutrition (35 nutrients)

Calories1574 kcal

Protein25 g

Carbohydrates202 g

Fiber0 g

Sugars201 g

Total Fat107 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol996 mg

Sodium299 mg

Potassium305 mg

Calcium129 mg

Iron3.7 mg

Magnesium26 mg

Phosphorus425 mg

Zinc2.8 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.2 mg

Folate94 mcg

Choline588 mg

Caffeine0 mg

Alcohol74 g

Water319 g

As published

This recipe was extracted from Delicate dishes (1896), page 28. The excerpt below is the record exactly as published.

SAUCE FOR PLUM PUDDING. Cream together i cup of sugar and % cup of butter. When light and creamy add the well-beaten yolks of 4 eggs. Stir into this i wine glass of brandy, a pinch of salt, and I large cupful of hot cream or rich milk

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