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Sweet Sauce (2)
From The King's College Hospital book of cooking recipes, 1907
Serves 1
Presented as published in 1907. 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
1182Calories
1 gProtein
305 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories1182 kcal
Protein0.5 g
Carbohydrates305 g
Fiber0.5 g
Sugars296 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium167 mg
Potassium146 mg
Calcium16 mg
Iron0.4 mg
Magnesium10 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate22 mcg
Choline8.4 mg
Caffeine0 mg
Water135 g
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 16. The excerpt below is the record exactly as published.
Sweet Sauce (2). Boil ioz. of lump sugar in a tablespoonful of cold water until there is only one tablespoonful of thick syrup left. Add' to it a little sherry, one tablespoon- ful of marmalade (without chips) and a squeeze of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.