Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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
- 1/2 pint of melted butter
- 1/2 pint of melted butter by recipe
- a small wineglassful of rum
- 3 heaped teaspoonfuls of pounded sugar
- 1/2 lemon
- 7 persons
Directions
1363. INGREDIENTS.--1/2 pint of melted butter No. 377, 3 heaped teaspoonfuls of pounded sugar; 1 _large_ wineglassful of port or sherry, or 3/4 of a _small_ glassful of brandy.
_Mode_.--Make 1/2 pint of melted butter by recipe No. 377, omitting the salt; then stir in the sugar and wine or spirit in the above proportion, and bring the sauce to the point of boiling. Serve in a boat or tureen separately, and, if liked, pour a little of it over the pudding. To convert this into punch sauce, add to the sherry and brandy a small wineglassful of rum and the juice and grated rind of 1/2 lemon. Liqueurs, such as Maraschino or Curaçoa substituted for the brandy, make excellent sauces.
_Time_.--Altogether, 15 minutes. _Average cost_, 8d.
_Sufficient_ for 6 or 7 persons.