Lemon Sauce for Puddings

Ingredients

• 1 tablespoon corn starch
• 1 tablespoon butter
• } cup sugar
• 1 large cup boiling water
• grated rind and juice of lemon or orange

Method

1. 1

   Mix corn starch and butter, pour over boiling water, add lemon or orange, stir until thick.

Nutrition per serving

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 28. The excerpt below is the record exactly as published.

cup sugar. Steam two hours. Mrs. Matcotm MacLeop. GERMAN RICE PUDDING.—One-quarter pound rice, $ pint milk, + pound almonds chopped fine, 1 table- spoon butter, 2 tablespoons sugar, 3 eggs, almond essence. Put rice on to boil in milk. When boiled add butter, almonds and sugar, then flavoring and yolks, lastly the well beaten whites. Pour into a buttered mould or basin PUDDINGS AND SAUCES, 77 and put in a pan of warm water in oven for about 50 minutes. A buttered paper in the bottom of mould pre- vents it sticking somuch. Turn out. Serve with sherry sauce. Sauce :—Two lumps of sugar, 1 tablespoon sherry, 1 egg. Put all in a saucepan together and beat until the egg foams. Do not let it boil. PRUNE PUDDING.—One-half pound prunes, $ cup oranulated sugar, whites of 3 and yolks of 2 eggs. Wash prunes well, put on in enough water to cover, and cook them soft, about 4 hour. Take out all the stones and beat smooth. Mix in sugar and yolks and lastly well- beaten whites. Bake for 30 minutes in a moderate oven. Butter pudding dish. Sauce :—One teaspoon butter, 1 teaspoon corn starch, yolk of 1 egg, 1 tablespoon sugar, 1 tablespoon sherry, 4 pint hot water. Melt butter and corn starch together until smooth and then add sugar and yolks beaten smooth. Add sherry and lastly hot water. Cook in double boiler 10 minutes. Any flavoring will do. SIR WATKIN WYNNE’S PUDDING.—Three ounces beef suet, 6 ounces bread crumbs, 4 ounces sugar, 2 eggs, 14. tablespoons orange marmalade. Chop suet fine, add bread crumbs and marmalade; in a separate bowl place sugar and eggs, beating them lightly together. Then add thoroughly to suet and crumbs. Grease inside of pudding mould with butter, pour preparation into it, put on cover of mould, and put this into saucepan containing enough boiling water to cover. Boil for 14 hours. When done turn out on hot pudding dish and serve with Jemon or wine sauce. Mrs. DICKINSON. MARMALADE PUDDING.—Butter a mould. Stone 78 PUDDINGS AND SAUCES, some raisins, cut small thin slices of bread and _ butter. Put into the mould a layer of raisins, then of bread and butter, then 1 of marmalade, then 1 of bread and butter, and so on till the mould is full. Press itdown. Beat up 2 or 3 eggs, according to size of mould, with some sugar and wine glass of brandy. Pour this over the pudding and let it stand to soak. ‘Tie a cloth over and boil 14 hours. Send to table with wine sauce over it. Miss Way. CHOCOLATE PUDDING.—Pour 1 cup cold water over 1 ounce gelatine, let stand one hour; then pour over it 3 cups boiling water, add 15 cups white sugar, 1 cup erated chocolate mixed into a paste with a little of the boil- ing water. Set on stove till smooth, then put away to cool, but not stiff; whip in the well beaten whites of 4 eggs, beat briskly for 10 or 15 minutes till it begins to harden, then put into mould wet with cold wat:r; set away on ice; flavor with vanilla. To serve, turn out on dish and pour round it a custard made of the yolks of the 4 eggs, 1 pint milk, sugar to taste and vanilla flavoring. Mrs. MORGAN. RICE LEMON PUDDING.—Boil a teacup of rice until well done; beat the yolks of 4 eggs with a teacup of sugar, and pour the rice on them boiling hot. Brat the whites of the eggs with a teacup of sugar to a stiff froth, put them on the pudding and return to the oven. Flavor with the juice and grated rind of a lemon. Miss CHESTNUTT. PLAIN CAKE, OR STEAM PUDDING.—Fourteen ounces flour, 10 ounces brown sugar, 6 ounces butter, heaping cup stoned mens 2 eggs, 1 cup sweet milk (or sour), § tea- spoon soda, 4 nutmeg, Mix sugar and butter, beat and add eggs, then nil and “soda, flcur, raisins and nutmeg, Bake PUDDINGS AND SAUCES. 79 in a very moderate oven in a pan about 2 inches deep, 8 long, 4 wide—though any pan not too shallow will do. If steamed, steam two hours. Mrs. Mooptie. eS SPONGE PUDDING.—Mix 2 ounces sugar, 2 ounces ‘butter, 2 ounces flour, 1 pint sweet milk. Put over the fire to thicken. Then set aside to cool. 4 egos separated and beaten until very light—add Os first. Set pudding in a pan of boiling water and bake $ an hour. Sauce :—Half cup of butter ‘ei 1 of sugar, beaten to a cream, add 4 cup of sherry, stirring in by teaspoontfuls ; put in a jug or dish, which can be brought to the table. Set this in a vessel which is small enough at the top to hold the jug above the boiling water (the tea-kettle may be found convenient). Steam until it foams. Do not stir. GEORGIE McCOoNKEY. LEMON PUDDING.—One lemon, 1 cup of bread, cut into slices, 1 cup of cold water, 6 tablespoons of sugar, 2 egos, 1 dessertspoon of butter. Pour the water over the bread and allow it to stand 10 minutes, then drop in the yolks of the eggs and 5 tablespoons of the sugar, add the rind and juice of the lemon and pour into a buttered pud- ding dish, spread the butter over the top in small pieces and bake for 20 minutes. Beat the whites of the eggs to a stiff froth, add the remaining tablespoon of sugar and spread lightly on the top of the pudding. Set in a cool oven for 10 minutes or until delicately browned. Miss SHORTREED, Toronto. LEMON SAUCE FOR PUDDINGS.—Mix 1 table- spoon corn starch with 1 tablespoon butter and }$ cup sugar. Pour over 1 large cup boiling water, grated rind and juice of lemon or orange

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