Sauce for Puff Pudding

Name: Sauce for Puff Pudding
Ingredients: a cup of boiling water; three tablespoonfuls of sugar; half a wine-glass of sherry

From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909

Presented as published in 1909. 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

500Calories

4 gProtein

89 gCarbs

1 gFat

Full nutrition (32 nutrients)

Calories500 kcal

Protein4 g

Carbohydrates89 g

Fiber2.6 g

Sugars39 g

Total Fat1.3 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium548 mg

Potassium173 mg

Calcium161 mg

Iron16 mg

Magnesium25 mg

Phosphorus44 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.2 mg

Folate64 mcg

Choline6.2 mg

Caffeine0 mg

Water278 g

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 16. The excerpt below is the record exactly as published.

Sauce for Puff Pudding: Partly beat the white of one egg; add a cup of boiling water, three table- spoonfuls of sugar, and half a wine-glass of sherry

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