Brandy Sauce
From Buckmaster's cookery, 1887
The sauce must not boil or curdle.
Presented as published in 1887. 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 Buckmaster's cookery (1887) by J. C. Buckmaster, page 67. The excerpt below is the record exactly as published.
Brandy Sauce. 1 5 1 into it a quarter of a pound of flour, the chopped suet, and half a teaspoonful of salt. 9. Work together with the hands so as not to leave any lumps. 10. Add the bread-crumbs, currants, sultanas, mixed peel, and half-a-pound of moist sugar. 11. Mix well together. 12. Wipe a lemon and grate the rind into the basin with (13) half a nutmeg grated, and two ounces of almonds previously blanched and chopped finely. 14. Break into another basin four eggs and add a wine-glass of brandy. 15. Mix v/ell together and stir into the other ingredients with a wooden spoon. 16. Take a clean strong pudding cloth, sprinkle some flour over it and lay it over a basin. 17. Turn the mixture on to the centre of the cloth, and tie it tightly with a piece of tape, or the pudding may be put into a buttered mould and a cloth tied over the top. 18. When the water boils, put in the pudding and boil for five hours. 19. Turn the pudding on to a hot dish, and serve either with brandy or wine sauce in a boat, or poured over. Precaution. — Thorough mixture of all the in- gredients is essential. BRANDY SAUCE. Ingredients. 3 Eggs. Castor Sugar. £ pint of Milk or Cream. 1 gill of Brandy or Sherry. 1. Put into a pint saucepan the yolks of three eggs, a dessert-spoonful of castor sugar, a gill of wine or brandy, and a £ of a pint of milk or cream,
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