Beacon-St. Pudding Sauce
From High-Street cook book, 1885
This is nice for a boiled fruit pudding.
Presented as published in 1885. 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 High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 29. The excerpt below is the record exactly as published.
eacon- St. Pudding Sauce. Two cups of sugar and one cup of but- ter worked to a cream, one glass of wine, rose water, and nutmeg; stir half a tea- spoonful of soda in a cup of sour milk, when it foams add it, and stir all well together, then add four tablespoonfuls of boiling water
Cook this with the app: pantry check, scaling, and the assistant.