Fruit Pudding Sauce
From Six little cooks, 1910
A rich sauce for various desserts.
Presented as published in 1910. 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 Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 56. The excerpt below is the record exactly as published.
the juice of a lemon, or both, beaten up with it When smooth, grate nutmeg thickly on the top. " Here is another extremely nice one:" No. 157 — FBUIT PUDDING SAUCE. Half a cup of butter, two and a half cups sugar, one cup boiling water, one dessert spoonful corn starch wet with a little cold milk, one glass of wine, the juice and half the peel of a lemon
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