CUSTARD SAUCE

Ingredients

• one cupful of sugar
• two beaten eggs
• one pint of milk

Method

1. 1

   Heat milk, add eggs and sugar gradually, flavor, and thicken in boiling water.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 269. The excerpt below is the record exactly as published.

One cupful of sugar, half a cupful of butter, one egg beaten light, one lemon, juice and grated rind, half a cupful of boiling water; put in a tin basin and thicken over steam. LEMON CEEAM SAUCE, HOT. Put half a pint of new milk on the fire and when it boils stir into it one teaspoonful of wheat fiour, four ounces of sugar and the well-beaten yolks of three eggs ; remove it from the fire and add the grated rind and the juice of one lemon; stir it well and serve hot in a sauce tureen. OEANGE CEEAM SAUCE, HOT. This is made as Lemon Cream Sauce, substituting orange for lemon. Creams for puddings, pies and fritters may be made in the same SAUCES FOB PUDDINGS. 399 manner with any other flavoring ; if flour is used in making them, it should boil in the milk three or four minutes. COLD LEMON SAUCE. Beat to a cream one teacupful of butter and two teacupfuls of fine white sugar; then stir in the juice and grated rind of one lemon; grate nutmeg upon the sauce and serve on a flat dish. COLD ORANGE SAUCE. Beat to a cream one teacupful of butter and two teacupfuls of fine white sugar; then stir in the grated rind of one orange and the juice of two ; stir until all the orange juice is absorbed ; grate nutmeg upon the sauce and serve on a flat dish. COLD CREAM SAUCE. Stir to a cream one cupful of sugar, half a cupful of butter, then add a cupful of sweet, thick cold cream, flavor to taste. Stir well and set it in a cool place. CREAM SAUCE, WARM. Heat a pint of cream slowly in a double boiler ; when nearly boiling, set it off from the fire, put into it half a cupful of sugar, a little nutmeg or vanilla extract ; stir it thoroughly and add, when cool, the whites of two well-beaten eggs. Set it on the fire in a dish containing hot water to keep it warm until needed, stirring once or more. CARAMEL SAUCE. Place over the fire a saucepan ; when it begins to be hot, put into it four tablespoonfuls of white sugar and one tablespoonful of water. Stir it continually for three or four minutes, until all the water evaporates ; then watch it carefully until it becomes a delicate brown color. Have ready a pint of cold water and cup of sugar mixed with some flavoring ; turn it into the saucepan with the browned sugar and let it simmer for ten minutes ; then add half a glass of brandy or a glass of wine. The wine or brandy may be omitted if preferred. A GOOD PLAIN SAUCE. A GOOD sauce to go with plain fruit puddings is made by mixing one cupful of brown sugar, one cupful of best molasses, half a cupful of butter, 400 SAUCES FOR PUDDINGS. one large teaspoonful of flour; add the juice and grated rind of one lemon, half a nutmeg grated, half a teaspoonful of cloves and cinnamon. When these are all stirred together, add a teacupful of boiling water; stir it constantly, put into a saucepan and let it boil until clear; then strain. OID STYLE SAUCE. One pint of sour cream, the juice and flnely grated rind of a large lemon ; sugar to taste. Beat hard and long until the sauce is very light. This is delicious with cold “Brown Betty” — a form of cold farina — corn- starch, blanc mange and the like. PLAIN COLD, HARD SAUCE. Stir together one cupful of white sugar and half a cupful of butter until it is creamy and light; add flavoring to taste. This is very nice, flavored with the juice of raspberries or strawberries, or beat into it a cupful of ripe strawberries or raspberries and the white of an egg beaten stiff. CUSTARD SAUCE. One cupul of sugar, two beaten eggs, one pint of milk

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