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Wine Sauce for Sweet Puddings
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for five or six 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
132Calories
0 gProtein
0 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories132 kcal
Protein0.2 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat15 g
Saturated Fat9.1 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol39 mg
Sodium2.2 mg
Potassium8.4 mg
Calcium4.6 mg
Iron0 mg
Magnesium0.8 mg
Phosphorus5.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A123 mcg
Vitamin E0.4 mg
Vitamin K1.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.6 mcg
Choline3.6 mg
Caffeine0 mg
Water6.5 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 2306. The excerpt below is the record exactly as published.
Wine Sauce for Sweet Puddings.— jNIake a quarter of a pint of good melted butter, sweeten it, flavour with grated lemon or orange-rind, and add a glassful of wine
Cook this with the app: pantry check, scaling, and the assistant.