Egg Sauce for Puddings

Ingredients

• a tablespoon heaping full of butter
• four heaping tablespoons of white sugar
• the yolks of two eggs
• three wine-glasses of good cooking wine

Method

1. 1

   Warm butter, cream with sugar, add beaten yolks.

2. 2

   Boil wine and pour over mixture.

3. 3

   Stir and boil for 2-3 minutes.

Nutrition per serving

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 56. The excerpt below is the record exactly as published.

the yolks of two beaten eggs and a little chopped parsley ; boil up and serve with roast lamb or game. * Horse-radish. Scrape the roots and grate them on a coarse grater ; put the grated horse-radish into a wide-mouthed bottle and coyer with good cider vinegar. Serve with roast beef. * Celery Sauce. Out four heads of celery into pieces half an inch long, cover with oold water, stew gently until tender, which will take nearly two hours ; when it is done, the water should be stewed away to a few spoonsful ; stir in this a quarter of a pound of butter, a heaping tablespoonful of flour and a little salt ; stir it until it thickens and add rich milk until you have it the right consist- ence; it will take rather more than half a pint. Serve with boiled turkey or chickens. « Mint Sauce. To three tablespoonsful of chopped leaves of brook mint aid three heaping tablespoons of soft sugar and a gill and a half of good cider vinegar; stir well together, and serve with least Iamb * Sauce or Dressing for Codfish Cakes. Put in a sauce-pan two teaspoonsfnl of dry mustard, one ef •alti one of sugar, one of flour and one of butter; mic all 120 CO OKER T FROM SXPERIENCB. together and add two tableepoonsfal of vinegar and half a small teacap of boifing water; mix thoroughly; let it thi<^en over the fire, sdiring it all the time ; when thick and very smooth, cool it and set it away for use. It is better made the day before it is wanted. To be eaten with codfish cakes ; also used on cold meat, &c. * Br^wBiiig for Soaps, Graviesy Ac, Ac Put on a tin dish half a ponnd of good brown sugar, set it on a hot stove or range, stir it with a wooden spoon untQ it is quite black ; then take it from the fire and pour over it neaily a pint of boiling water ; let it stand until dissolved ; bottle it, keep it corked tight and it will keep for months. Use a few spoonsful for browning soups, gravies, ragoiits, &c. * Wine Sauce. Melt in a sauce-pan a quarter of a pound of butter, stir in it a heaping tablespoonful of flour * when smooth, add a large cof- feecup heaping full of sugar (a light brown sugar makes a richer sauce than white), sdr well together, then pour in half a teacup of boiling water, stir all the time on the fire until it boils and is dear; then set it aside in a vessel of boiling water until you are ready to use it. It is much better and clearer to be made an hour before it is wanted, and kept hot by setting the sauce- pan in a larger one of boiling water ; when ready to serve it, add a teacap of good cooking wine, stir it in well, pour it into a sauce-tureen, grate nutm^ over the top and serve. * Wine Banco, Ho. 2. Stir to a cream a quarter of a pound of butter and half a pound of sugar, add the beaten yolks of three eggs, fimr wine- glasses of wine and one of water ; mix weU together, and stir n^idly over a quick fire until it thi^^if • * A Bieh Wino Baneo, Vo. S. Warm but do not melt a cup of butter, stir to a cream with Aioe cups of pulverised sugar ; then pour from a filing kettle 8AUCE8. 121 A small teaonp of water ; stir it oyer the fire nntil it thiokeiu ; add three glasses of wine and serye. This makes a large quantity ; half the recipe is sufficient for five or six persons. * Wine Sancdy Ho. 4. Stir to a cream a ooffeecnp foil of sifted or pnlyeriied sngar and half a cap of butter; add one egg, beat it well in ; then set all in a pan of boiling water, stirring all the time untU melted; add a tumbler of wine ; pour in a sauce-boat, grate nutmeg over the top and senre. * Bgg Sauoe ftr Puddings. Warm a tablespoon heaping full of butter, until it is a little soft, but not melted; stir in this four heaping tablespoons of white sugar untU it is creamed ; beat very light the yolks of two and the whites of three eggs and stir them into the sugar and butter ; bring three wine-glasses of good cooking wine

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