vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sauce For 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
601Calories
4 gProtein
67 gCarbs
51 gFat
Full nutrition (35 nutrients)
Calories601 kcal
Protein4.2 g
Carbohydrates67 g
Fiber0 g
Sugars65 g
Total Fat51 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol127 mg
Sodium9.7 mg
Potassium21 mg
Calcium14 mg
Iron0.1 mg
Magnesium1.5 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.6 mcg
Vitamin E1.4 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.9 mg
Caffeine0 mg
Alcohol37 g
Water101 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 132. The excerpt below is the record exactly as published.
Sauce For Pudding. One cup powdered sugar, % cup butter, 2 teaspoons milk, yolk of 1 egg, 1 wine glass of brandy
Cook this with the app: pantry check, scaling, and the assistant.