Sauce for Plum Pudding

Name: Sauce for Plum Pudding
Ingredients: The yolks of three eggs; one tablespoonful of powdered sugar; one gill of milk; a very little grated lemon-rind; two small wiueglaesfuls of brandy

From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902

Presented as published in 1902. 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

320Calories

23 gProtein

15 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories320 kcal

Protein23 g

Carbohydrates15 g

Fiber0 g

Sugars15 g

Total Fat18 g

Saturated Fat7 g

Monounsaturated Fat6.3 g

Polyunsaturated Fat3 g

Omega-30.1 g

Cholesterol573 mg

Sodium259 mg

Potassium390 mg

Calcium234 mg

Iron2.6 mg

Magnesium32 mg

Phosphorus420 mg

Zinc2.4 mg

Copper0.1 mg

Manganese0 mg

Vitamin D4.2 mcg

Vitamin C0 mg

Vitamin A279 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B122 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.2 mg

Folate71 mcg

Choline463 mg

Caffeine0 mg

Water222 g

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 72. The excerpt below is the record exactly as published.

SAUCE FOR PLUM PUDDING. The yolks of three eggs, one tablespoonfol of powdered sugar, one gill of milk, a very little grated lemon-rind, two small wiueglaesfuls of brandy

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