vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Victoria Sauce for Sweet Puddings
From Cassell's dictionary of cookery, 1892
Serves 1
Should look like rich cream. Time: a quarter of an hour. Sufficient for four or five persons.
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
326Calories
12 gProtein
29 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories326 kcal
Protein12 g
Carbohydrates29 g
Fiber7.5 g
Sugars13 g
Total Fat24 g
Saturated Fat12 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol231 mg
Sodium85 mg
Potassium739 mg
Calcium83 mg
Iron4.8 mg
Magnesium128 mg
Phosphorus306 mg
Zinc2.3 mg
Copper0.9 mg
Manganese0.9 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate32 mcg
Choline150 mg
Caffeine20 mg
Water64 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2220. The excerpt below is the record exactly as published.
Victoria Sauce for Sweet Puddings. — Beat the yolk of an egg with three tfible- spoonfuls of cream; boil a table-spoonful of sugar to a sjTup with a little water, stir into it the egg, &c., and a dessert-spoonful of cm-a
Cook this with the app: pantry check, scaling, and the assistant.