Iced Sauce for Plum Pudding
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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 Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 18. The excerpt below is the record exactly as published.
ICED SAUCE FOR PLUM PUDDING TWO ounces of the best fresh butter, three ounces of pounded loaf sugar. Mix them well together and then add one wineglassful of white wine and one wine- glassful of the best pale brandy
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