Dean's Plum Pudding Sauce
From Home cookery, 1898
Presented as published in 1898. 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 Home cookery (1898) by North Midland School of Cookery, page 74. The excerpt below is the record exactly as published.
astor sugar i oz. or rather more. Beat the eggs in a double saucepan, and with a whisk beat in the sugar, then the sherry. Put the sauce on the fire and whisk till the eggs are cooked but not curdled. Buttered Brandy Sauce. Butter 4 oz. Castor sugar 2 oz. Brandy |- wineglassful. Beat the butter to a cream. Beat in the sugar, and last of all the brandy. Keep in a cool place till wanted. Marmalade Sauce. Water ^ pint. Marmalade 2 tablespoonfuls. Lemon juice i teaspoonful. Sherry i wineglassful. Sugar to taste. Put the marmalade, water, and lemon juice in a pan. Stir till it boils. Add the sugar, and last of all the sherry. This sauce may be made without the sherry, then a little more water and lemon juice should be used. Raspberry Sauce. Water ^ pint. Raspberry jam 2 tablespoonfuls. Sherry i wineglassful. Sugar 3 or 4 lumps. Dissolve the sugar in the water, let it boil, add the jam, let it boil again, add the sherry, and serve. This sauce may be made without wine. A teaspoon- ful of lemon juice should then be added, and a little more water. 176 Dean's Plum Pudding Sauce. lb. oz. wineglassful. Fresh butter Castor sugar Brandy Bitter almonds i dozen. (blanched and pounded
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