Cider Sauce

Ingredients

• 1 tablespoon of flour
• 2 tablespoons of butter
• 4 tablespoons of boiled cider
• 1 cup brown sugar
• 1/2 cup boiling water

Method

1. 1

   Mix the flour and butter, stir in the sugar and cider, add the boiling water, mix all thoroughly, and simmer a little while.

Nutrition per serving

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 245. The excerpt below is the record exactly as published.

CIDER SAUCE — Use 1 tablespoon of flour, 2 tablesj)oons of butter, 4 tablespoons of boiled cider, 1 cup brown sugar, ^ cuiJ boil- ing water. Mix the flour and butter, stir in the sugar and cider, add the boiling water, mix all thoroughly, and simmer a little while. CREAM SAUCE. — Sweet cream, either alone or sent with white sugar, makes an excellent sauce for most puddings; it is sometimes flavored. WHIPPED CREAM SAUCE.— Whip 1 cup ice cold sweet cream and ^ cuj) powdered sugar; add 1 teaspoon vanilla or lemon. The beaten whites of 1 to 3 eggs are often added. Nice with fruit pud- dings, or to cover slices of sponge cake. Use also the "Mock Whipped Cream " given among our fillings for cake. It is delicious. DELICATE PUDDING SAUCE.— Scald a teacup of sweet milk, beat the yolks of 2 eggs with § cup of brown sugar, and stir in; when it is thick as custard remove from the fire, and when cool add what- ever flavoring you choose, and the whites of the eggs beaten to a stiff froth. DUTCH SAUCE — Take the juice of 1 lemon, and whites of 2 eggs. Beat together with sufficient sugar to give the proper consist- ency. EGG SAUCE — Beat to a cream 1 cup sugar, and ^ cup butter, add 1 egg, beaten separately, and set it over a kettle of hot water. FOAMING SAUCE — Use 1 cup sugar, 2 eggs, 1 tablespoon of boiling water. Beat the sugar and yolks together; pour the boiling water over. Beat the whites of eggs to a stiff froth and stir in last. Foam Sauce, No. 2 — Take the yolk of 1 egg and beat it with 1 cup sugar and butter the size of an egg, until light, add boiling water and set it over a kettle until cooked; flavor with lemon juice; beat the white of the egg to a stiff froth and add the last thing. PUDDING SAUCES 819 FRUIT JUICE SAUCE — Take ^- pint of any kind of fruit juice, like apricot, peach, etc., add 1 teaspoon of flour or corn^starch and ^ cup sugar; mix well, boil 5 minutes, and strain. GOLDEN SAUCE — Beat 1 heaping tablespoon of butter into 1 cup of powdered sugar until light; stir into this the yolks of 3 eggs and 3 tablespoons of milk or cream, and add the stiffly beaten whites of the eggs. Set the bowl in which the sauce is being made in a ket- tle of boiling water, and stir constantly until it thickens, but no longer; add lemon or vanilla when the sauce 's done. JELLY SAUCE — Use 2 tablespoons of jelly, 2 heaping table- spoons of sugar, |- teaspoon of corn^starch and water. Melt the jelly and sugar in ^ pint of boiling water; then dissolve the corn=starch in 1 cup of cold water and stir it in; bring to a boil and it will be done. Any jelly can be used. HARD LEMON SAUCE.— Mix the grated rind of 1 lemon with 2 cups sugar, and beat it to a cream with 1 cup butter; then thoroughly mix with the sauce the strained juice of the lemon. Hard Vanilla Sauce is made by beating to a cream 1 cup butter and 2 cups sugar, and then mixing in 1 teaspoon vanilla extract. Either of these go well with plain boiled rice. LEMON SAUCE — Cream together 1 cup sugar and ^ cup but- ter; add the juice and grated rind of 1 lemon, 1 egg well beaten, and 1 teaspoon grated nutmeg; set the dish containing it in a pan of hot water, add ^ cup boiling water,

Cook this with the app: pantry check, scaling, and the assistant.