vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
English Brandy Sauce
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 4
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 58. The excerpt below is the record exactly as published.
ENGLISH BRANDY SAUCE. ENGLISH RUM SAUCE. Cream one pound of sugar with five ounces of butter and eight yolks of eggs; put on the fire with one pint of boiling water; stir till it thickens, take off at once; stir in one gill brandy or rum, and add a pinch of ground mace or nutmeg
Cook this with the app: pantry check, scaling, and the assistant.