Egg Pudding-Sauce

Ingredients

• one cupful of butter
• one cupful of sugar
• the yolk of a raw egg
• a glass of wine
• the white of an egg
• a gill of boiling water

Method

1. 1

   Beat butter, sugar, egg yolk, and wine to a cream.

2. 2

   Stir in boiling water and beaten egg white.

3. 3

   Serve immediately.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 247. The excerpt below is the record exactly as published.

EGG PUDDING-SAUCE. Beat to a cream one cupful each of butter and sugar, the yolk of a raw egg, and a glass of wine ; beat the white of an .egg to a froth ; make the sauce as quickly as possible ; when the ingredients first named are beaten to a cream, stir in a gill of boiling water, and the white of the egg, and send the sauce to the table at once. BOILED HUCKLEBERRY-PUDDING, WJTff EGGS. Pick over, wash, and dry a quart of huckleberries, and roll them in flour ; sift together a quart of flour, and one tea- SECOND-COURSE SWEETS. 463 spoonful each of salt and baking-soda; butter a tight tin pudding-mould ; beat half a cupful of butter and a cupful of sugar to a cream ; beat two eggS to a cream with a cupful of sugar ; next put the berries, flour, butter, sugar, and eggs into a mixing-bowl, and stir in sufficient sour milk to make a soft dough ; put this dough into the buttered tin mould, close the mould so that no water can penetrate it, put it into a pot of actually boiling water, and boil it steadily for three hours ; then turn the pudding from the mould, and serve it hot with any good pudding-sauce. The same pudding is excellent if baked in a buttered dish until the dough is quite done, for about half an hour. BERRY SAUCE. Mash a cupful of ripe berries ; beat a cupful of sugar and half a cupful of buttA: to a cream ; beat the white of an egg

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