Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- four tablespoonfuls of water
- 4 tablespoonfuls wine
- 4 tablespoonfuls cream
- 2 cups hot water
- 1 cup sugar
- 1 tablespoonful butter
- 3 heaping teaspoonfuls corn- starch
- ten min- utes
- lemon juice
Directions
wine, the nutmeg and the flour. After all are mixed, add four tablespoonfuls of water, put it on the stove and allow it to come to a boil just before serving.
MRS. EDWARD DEWEY.
Creamy Sauce.
I cup powdered sugar. I % cup cream.
% cup butter. j i teaspoonful vanilla.
Beat the butter to a cream, add the sugar, then add gradually the cream. When well beaten place in a dish of hot water and stir.
MRS. E. P. SMILIE.
Wine Sauce*
I cup powdered sugar. I % cup butter.
4 tablespoonfuls wine. j 4 tablespoonfuls cream.
Beat the sugar and butter to a cream, add slowly the wine, and the cream.
MRS. D. S. WHEATLET.
Lemon Sauce*
2 cups hot water.
Grated rind and juice of a lemon.
3 heaping teaspoonfuls corn-
1 cup sugar.
1 tablespoonful butter.
Boil the water and sugar five minutes, add the corn- starch, wet in a little cold water, cook eight or ten min- utes, add the lemon juice, rind and butter. Stir until the butter is melted and serve at once. If the water boils away and the sauce becomes too thick, add more hot water until thin enough.