vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Syrup and Wine Sauce for Rich Sweet Puddings
From Cassell's dictionary of cookery, 1892
Serves 4
Serve warm over the pudding.
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
262Calories
0 gProtein
14 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories262 kcal
Protein0.3 g
Carbohydrates14 g
Fiber0.2 g
Sugars9.8 g
Total Fat22 g
Saturated Fat14 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol58 mg
Sodium10 mg
Potassium42 mg
Calcium12 mg
Iron0.2 mg
Magnesium3.3 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A184 mcg
Vitamin E0.6 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.2 mcg
Choline8 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1954. The excerpt below is the record exactly as published.
Syrup and Wine Sauce for Rich Sweet Puddings. — Take a quarter of a pint of good melted butter. Stir into this half a quarter of a pint of dissolved red-currant jelly and half a quarter of a pint of port
Cook this with the app: pantry check, scaling, and the assistant.