Honey Sauce

Ingredients

• 1 Cup Honey
• 1/2 Cup Water
• 1 Tablespoon Butter Substitute
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Cinnamon
• Dash of Nutmeg
• Juice or 1 Lemon — or 2 Tablespoons Vinegar

Method

1. 1

   Boil together for 15 minutes.

2. 2

   The juice of one orange and grated peel may be used instead of lemon and seasoning in this recipe.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 41. The excerpt below is the record exactly as published.

a Teaspoon Cinnamon Pinch of Salt Lemon Juice or Vinegar to Taste Boil all ingredients together 20 min- utes. Hot molasses flavored with ground ginger makes an excellent sauce. HONEY SAUCE 1 Cup Honey Va Cup Water 1 Tablespoon Butter Substitute Va Teaspoon Salt Va Teaspoon Cinnamon Dash of Nutmeg Juice or 1 Lemon — or 2 Tablespoons Vinegar Boil together 15 minutes. The juice of one orange and grated peel may be used instead of lemon and seasoning in this recipe. VANILLA SAUCE 1 Cup Boiling Water « 1 Cup Honey or Maple Syrup 1 Tablespoon Corn Starch 1 Tablespoon Butter 1 Teaspoon Vanilla Mix cornstarch with a little cold water; add gradually to the boiling water. Cook 5 minutes, stirring constantly. Add vanilla and butter after removing from fire. SAUCE FOR ICE CREAM 2 Tablespoons Butter 2 Teaspoons Cornstarch Vz Cup Honey Cook together the cornstarch and but- ter thoroughly, being careful not to brown them. Add the honey and cook the mixture until it becomes hard when dropped into cold water and until all taste of raw cornstarch has been re- moved. CHOCOLATE SAUCE 1 Square Chocolate Vz Cup Boiling Water Vz Cup Corn Syrup (light) Vz Cup Sugar 1 Tablespoon Butter Substitute Vz Teaspoon Vanilla Melt chocolate over hot water; add butter substitute and blend thoroughly. While constantly stirring add the boil- ing water gradually; add sugar and syrup. Boil for about 12 minutes. Cool slightly and flavor with vanilla. Keep warm over hot water. CUSTARD SAUCE Scald 1 pint milk in double boiler. Dissolve ^ tablespoonful cornstarch and add to milk; cook about 10 minutes. Beat yolks 2 eggs slightly, add ^ cup sugar, Yz teaspoonful salt, dilute 2 table- spoonsful thickened milk, pour into boiler, let cook at lower temperature until eggs are thickened. Remove from fire, add 1 teaspoonful butter and Yz teaspoonful vanilla. Beat well and cool quickly. Serve cold. FROZEN DESSERTS ICE CREAM To each quart of cream add one cup of white corn syrup and one teaspoon of vanilla. Freeze, and serve plain or with English walnuts, chopped, over the top. CAFE FRAPPE % Cup White Corn Syrup 1 Quart Strong Coffee 1 Quart Cream 1 Tablespoon Cornstarch Directions: Cook the cornstarch in the coffee till thickened. Add the syrup and when cold, add the cream. A little sherry may be stirred in before freez- ing. Serve in sherbet or champagne glasses. HONEY PARFAIT >/2 Cup Honey 2 Eggs 1 Teaspoon Gelatine 1 Cup Cream, Whipped Soften the gelatine in the cold water, and dissolve in hot water. Beat the yolks of the eggs well and then beat the honey in gradually. Heat slowly with the gelatine until thick. Cool, add the well-beaten whites of the eggs and the whipped cream and freeze. SNOWHUGG'D SYRUP, a delicate and delicious Table Your Grocer will have it — ask for it. 61 Syrup BRIDE'S COOK BOOK HONEY ICE CREAM 4 Cups Thin Cream % Cup Honey Mix and freeze. SAUCE FOR ICE CREAM 2 Tablespoons Butter Yz Cup Honey 2 Teaspoons Cornstarch Cook together the cornstarch and but- ter thoroughly, being careful not to brown them. Add the honey and cook the mixture until it becomes hard when dropped into cold water and until all taste of raw cornstarch has been re- moved- HONEY MOUSSE 2 Cups Whipped Cream 1 Cup Honey 4 Eggs Beat the yolks of the eggs and then beat the honey in gradually. Heat slow- ly until thick, stirring constantly. Re- move and cool, and then add the whites of the eggs that have been whipped to a stiff froth. Then add the whipped cream and blend all together. Pack in large quantities of ice and salt, and freeze without stirring. ORANGE MOUSSE 2 Oranges 1 Cup Honey 1 Teaspoon Powdered Gelatine 2 Cups Thick Cream Peel and cut up the oranges, rejecting the white inner skin. Heat the honey over boiling water. Soak the powdered gelatine in a tablespoon of water. Add the orange and the gelatine to the honey and stir for 5 minutes; then remove it from the fire, and when cold add the cream, whipped stiff, Pack in ice and coarse salt (equal quantities) and let stand 3 to 4 hours. Pineapple or other fruit may be used instead of orange. MAPLE MOUSSE 1 Pint Whipping Cream '/a Teaspoon Salt

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