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Sweet Sauce for Puddings
From Cassell's dictionary of cookery, 1892
Serves 6
This sauce can be made with either sherry or rum for variety.
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
57Calories
0 gProtein
4 gCarbs
3 gFat
Full nutrition (35 nutrients)
Calories57 kcal
Protein0 g
Carbohydrates4.2 g
Fiber0 g
Sugars4.2 g
Total Fat3.4 g
Saturated Fat2.1 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol9 mg
Sodium0.5 mg
Potassium1.2 mg
Calcium1 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus1.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A29 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.8 mg
Caffeine0 mg
Alcohol1.5 g
Water3.8 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 83. The excerpt below is the record exactly as published.
sweet sauce for puddings some sherry and sugar should be added to melted butter made with milk, but instead of adding brandy, as is usually recom- mended, try an equal quantity of mm instead. Indeed, a couple of table-spoonfuls of rum with a little sugar
Cook this with the app: pantry check, scaling, and the assistant.