Foaming Sauce for Fruit Puddings
From The Southern cook book of fine old recipes, 1935
Presented as published in 1935. 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 The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 25. The excerpt below is the record exactly as published.
Foaming Sauce for Fruit Puddings 1 cup butter 2 cups powdered sugar Vs cup sherry wine 2 egg whites % cup boiling water Beat the butter to a soft substance and gradually cream the sugar into it. Add the unbeaten whites of eggs gradually and then the wine. Beat well. When this is a light smooth mass gradually add the boiling water, beating all the while. Place the bowl in a basin of hot water and stir about 2 min- utes until \ you have Km ^»?jJ ?..££Z Hard Sauce */2 cup butter 1 cup confectioner's sugar 1 teaspoon vanilla extract or brandy Cream the butter and sugar together and work in the flavoring. Serve cold with hot puddings or apple dumplings. Frozen Mint Ice for Roast Lamb 5 sprays of fresh mint l/2 cup lemon juice J/2 cup confectioner's sugar 4 cups water *4 teaspoon essence of peppermint extract green vegetable coloring Wash and pick mint from stems and soak in lemon juice for % hour, strain. Dissolve l/2 cup of sugar in 4 cups of water and add to the strained lemon and mint juice. Just be- fore freezing add the green vegetable color- ing and peppermint extract. Freeze as a water ice. Brandy Sauce for Fritters (For Puddings, Also) % cup water J/2 cup sherry or brandy or both sugar to taste % teaspoon grated nutmeg Mix the ingredients and bring to the boil- ing point, serving very hot. Raisin Sauce for Ham 1 cup raisins 1 cup water 5 cloves % cup brown sugar 1 teaspoon cornstarch *4 teaspoon salt pinch of pepper 1 tablespoon butter 1 tablespoon vinegar !/4 teaspoon Worcestershire sauce Cover raisins with water, add cloves and simmer for ten minutes. Then add the sugar, cornstarch, salt and pepper which have al- ready been mixed together. Stir until slightly thickened and then add the remaining ingre- dients. Rhubarb Sauce Wash the rhubarb and cut into one-inch pieces; cover with two cups of sugar to one quart of rhubarb. Stand aside for one hour. Use just enough water to moisten the sugar. Cook until rhubarb is tender. Serve cold. This is a delicious dish served with whipped Gwine down by de parsonage, Now Liza, you keep cool; I hasnt got time to squeeze you, I'se busy wid dis mule. THE SOUTHERN COOK BOOK 25 Glazed Baked Apples 8 apples 1 cup sugar 1 pint heavy cream 1 cup boiling water
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.