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Sweet Sauce
From Mrs. Maclurcan's cookery book, 1899
Serves 4
Presented as published in 1899. 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
37Calories
2 gProtein
3 gCarbs
2 gFat
Full nutrition (30 nutrients)
Calories37 kcal
Protein2 g
Carbohydrates2.8 g
Sugars2.9 g
Total Fat1.9 g
Saturated Fat1.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol7.3 mg
Sodium23 mg
Potassium91 mg
Calcium75 mg
Iron0 mg
Magnesium7.2 mg
Phosphorus62 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin A19 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline11 mg
Water54 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 59. The excerpt below is the record exactly as published.
SWEET SAUCE. J pt. of milk Essence of lemon or vanilla Cornflour Sugar. Mode. — Boil the milk, thicken with a little cornflour, flavor with a few drops of essence of lemon or vanilla, put in the sugar, stir until it is dissolved. 329— APPLE SAUCE. 6 apples 1 teaspoonful butter A little sifted sugar. Mode. — Peel and core the apples, cut them into small pieces, put into a saucepan, with about a tablespoonful of sugar (more if necessary), and a very little drop of cold water. Then boil sufficiently to pound to a pulp, and add the butter ; serve in a sauce tureen with duck, goose or pork. 330— BEEAD SAUCE. ^ pt. of milk
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