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French Sauce for Puddings

Name: French Sauce for Puddings
Yield: 8 servings
Ingredients: Half a pound of brown sugar; a quarter of a pound of butter; the yolk of one egg; add a gill of wine; grate over it a little nutmeg

From Virginia Cookery-book, 1884

Serves 8

Serves eight.

Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 87. The excerpt below is the record exactly as published.

French Sauce for Puddings. Half a pound of brown sugar, a quarter of a pound of but- ter creamed, the yolk of one egg ; simmer and stir, then add a gill of wine, and grate over it a little nutmeg

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