Brandy Sauce

Ingredients

• 1 1/2 cups brown sugar
• 1/2 cup heavy cream
• 1/2 cup water
• 2 tablespoons brandy
• Yolks 2 eggs

Method

1. 1

   Put sugar and water in saucepan, bring to boiling point, and let boil until syrup will thread.

2. 2

   Pour syrup gradually on yolks of eggs beaten until thick and lemon colored.

3. 3

   Beat until cool and thick, then add cream, brandy and salt.

Nutrition per serving

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 27. The excerpt below is the record exactly as published.

y 1 cup heavy cream Line fluted patty pans with plain paste, brush paste with white of egg, sprinkle with stale bread crumbs and fill pans two-thirds full of squash mixture. Bake in quick oven at first, and then decrease heat and complete the cooking. Squash patties, when eaten at their best, should be freshly baked and served warm. FRUIT PUDDING. + Ib. suet 4 teaspoon nutmeg 4 Ib. figs } teaspoon clove 24 cups stale bread crumbs 3 cup English walnut # cup of milk meats 3 eggs + cup raisins, seeded and 1 cup brown sugar cut in pieces 1 teaspoon salt 2 tablespoons flour 4 teaspoon cinnamon 24 teaspoons baking powder Chop suet and work until creamy, using the hand. Chop figs and work into the suet. Soak bread crumbs in milk, add eggs well beaten, sugar, salt and spices. Combine mixtures, and add raisins mixed with nut meats broken in pieces and dredged with flour mixed - with baking powder. Turn into a buttered mould, cover and steam three hours. Serve with Brandy Sauce, w 108 What to Have for Dinner. BRANDY SAUCE. 1} cups brown sugar 4 cup heavy cream 4 cup water 2 tablespoons brandy Yolks 2 eggs

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