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Sauce for U. S. Grant Pudding
From The table, 1889
Serves 1
Serve hot.
Presented as published in 1889. 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
569Calories
0 gProtein
101 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories569 kcal
Protein0.2 g
Carbohydrates101 g
Fiber1.6 g
Sugars76 g
Total Fat23 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol66 mg
Sodium23 mg
Potassium280 mg
Calcium43 mg
Iron1.2 mg
Magnesium33 mg
Phosphorus58 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A1.4 mcg
Vitamin E0.2 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate13 mcg
Choline17 mg
Caffeine0 mg
Water284 g
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 275. The excerpt below is the record exactly as published.
Sauce for U. S. Grant Pudding.— Put five ounces of peach marmalade (No. 1331) into a saucepan with one ounce of quince jelly and one ounce of fresh butter ; place the pan on the stove, and stir with the spatula, letting it boil for one minute ; take from off the fire, add immedi- ately a pint of champagne
Cook this with the app: pantry check, scaling, and the assistant.