vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Sauce for Puddings
From Good Things to Eat as Suggested by Rufus, 1911
Serves 1
Presented as published in 1911. 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
671Calories
23 gProtein
113 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories671 kcal
Protein23 g
Carbohydrates113 g
Fiber7.9 g
Sugars68 g
Total Fat16 g
Saturated Fat4.9 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol558 mg
Sodium754 mg
Potassium352 mg
Calcium303 mg
Iron19 mg
Magnesium40 mg
Phosphorus336 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C65 mg
Vitamin A242 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)4.3 mg
Folate141 mcg
Choline451 mg
Caffeine0 mg
Water347 g
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 89. The excerpt below is the record exactly as published.
SAUCE FOR PUDDINGS— Beat the whites of three eggs until stiff, add one-half cup powdered sugar and the grated yel- low rind of half a lemon. Pour on slowly one cup of boiling water
Cook this with the app: pantry check, scaling, and the assistant.