English Plum Pudding Sauce

Ingredients

• 1 cup butter
• 1 cup sugar
• 2 tablespoons wine
• 1 teaspoon vanilla
• 1 cup boiling water

Method

1. 1

   Cream butter, add sugar, beat for 15 minutes.

2. 2

   Add eggs, beat to a froth.

3. 3

   Just before serving, stir in hot water, beat to a foam, add vanilla and wine.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 37. The excerpt below is the record exactly as published.

ENGLISH PLUM PUDDING SAUCE i cup butter. 1 cup sugar. 2 tablespoons wine. i teaspoon vauilla. J cup boiling water. Cream butter, add the sugar, beat for 15 minutes, add the eggs, licat to a froth. Just before sending to tlie table stir iu the hot water, beat to a foam, add vanilla and wme. HARD SAUCE 5 cup butter. i cup powdered sugar. 2 teaspoon lemon, vanilla, or a little nutmeg. Eub the butter to a cream in a warm bowl. Add the sugar gradually, then the flavoring. Pack it smoothly in a snuill dish and stamp it with a butter mould or the bottom of a figured glass. Keep it on ice till very hard, or pile it lightly on a small fancy dish. This sauce is particularly nice with steamed puddings. SAUCE FOR SNOW PUDDING 1 pint sweet milk. .3 yolks of eggs, f cup sugar. 1 dessertspoon cornstarch. A little salt. Vanilla. Combine the first 5 ingredients and stir over the fire until of a thick, creamy consistency. Remove from fire and add the vanilla. CREAMY SAUCE J cup butter. I cup powdered sugar. 2 tablespoons wine. 2 tablespoons cream. Cream the butter, add the sugar slowly, then the wine and cream very gradually. Beat well and just before serving place the bowl over hot water and stir till smooth and creamy, but not enough to melt the butter. Wlien the wine and cream are added the sauce has a curdled appearance. This is removed by thorough beating and by heating just enough to blend the materials smoothly. It is not intended to be a hot sauce, and if the sauce becomes oily in heating, place the bowl in cold water and beat again until smooth and thick like cream. Omit the wine if desired and use i cnp of cream and 1 teaspoon of lemon or vanilla. Serve on any hot pudding. Page Sixty-two More Bread and Better Bread FUQU R FOAMY SAUCE, No. 1 , , , „^ 1 teaspoon vanilla. i cup butter. ^ teaspoons wine, fruit juice or syrup. '7Mr.fre.rSe. to. f«n.. i c„p b„ili.g .«er. Crean, the taUter. add ,he sugar. vaniU. and w,„e. Just before serv.ng add the boUing ,>ate.. rt„ well, then add the egg and beat till foamy. Beat the whites of the e in the milk and lemon juice FOAMY SAUCE, No. 2 Whites of 2 eggs. ^ Ju^c^'tJTl^S^. 1 cup sugar. ..s till foamy but not dry. Add the sugar, beat well. Then gradually beat LEMON SAUCE 1 cup sugar. 1 cup boiling water

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