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Sweet Sauce for Puddings
From Cassell's dictionary of cookery, 1892
Serves 6
Time: about 15 minutes. Serves 6-7.
Presented as published in 1892. 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
274Calories
0 gProtein
0 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories274 kcal
Protein0.4 g
Carbohydrates0.2 g
Fiber0 g
Sugars0 g
Total Fat31 g
Saturated Fat19 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol82 mg
Sodium5 mg
Potassium13 mg
Calcium12 mg
Iron0 mg
Magnesium1 mg
Phosphorus11 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A245 mcg
Vitamin E0.8 mg
Vitamin K2.6 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.1 mcg
Choline6.7 mg
Caffeine0 mg
Water8.6 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1951. The excerpt below is the record exactly as published.
Sweet Sauce for Puddings.— Take half a pint of good melted butter made with milk, sweeten it, and flavour with cinnamon, grated nutmeg, or bitter almonds. Serve very hot. Two table-spoonfuls of cream
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