A Good Sauce for Various Boiled Puddings
From The century cook book, 1894
Serves 1
This sauce may either be poured round the pudding or served in a tureen.
Presented as published in 1894. 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
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 89. The excerpt below is the record exactly as published.
A Good Sauce for Various Boiled Puddings. Use X lb. of butter, ^ lb. of pounded sugar, a wineglassful of brandy or rum
Cook this with the app: pantry check, scaling, and the assistant.