Liquid Pudding Sauce

Ingredients

• a rounding tablespoonful of Dousnum's Best Patent flour
• half a cupful of sugar
• half a pint of boiling water
• 1 egg well beaten
• the grated rind and juice of 1 lemon
• a teaspoonful of vanilla

Method

1. 1

   Mix flour with sugar; add boiling water and boil for a moment.

2. 2

   Pour hot into the beaten egg.

3. 3

   Flavor with grated rind and juice of 1 lemon or orange, or a suspicion of mace, with juice of half a lemon and vanilla.

Nutrition per serving

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 76. The excerpt below is the record exactly as published.

half a cupful of sugar; cook a moment; take from the (ire and add a tablespoonful of gelatine that has been soaking for 15 ndnutes in half a cupful of cold milk. Strain, and when C(dd add the flavoring, which nuiy be the juice and grated rind of an orange, vanilla 111' any llavoring in I'ommou use. ^Ii;s. IiOi;i:i;. Lemon Sauce. Mix ;> heai)ing teas])oons of coni.-tarcb with 1 cujt of sugar in a sauce]ian ; pour on •-' ( uns (if boilinu' water and stir (luicklv as it thii-kens, and when smonlli set it 104 SUPKRIOK COOK BOOK l){U'k wliere it will inorcly l»ulil>i(' and stir it occasidiially. Add the ^^ratecl rind and juice of 1 Iciuoii and 1 lu'a])t'd tabK'spoon n\' Uiittci-. Add more hot water if too thick, as it thickens in cooling and s^hould be thin enough to i)our easily. Mrs. J. S. Wood. Sauce for Plain Puddings. Beat whites and yolks of ;> eggs s.'parately until very light ; add Vo cup of sugar to each and put in a double boiler and stir constantly until thick: add vanilla, aiul 1 tal)lespoon of Avhi])ped cream if you have it. Mrs. E. L. Drake, Marquette. Chocolate Dressing. Two cups brown sugar, 2i/2 squares Baker's chocolate, i/2 ^'^^P i^weet railk, 2 tablespoons butter. Cook in double boiler until perfectly smooth. AIi.'s. WiLLiA.Ai Sedgwick. Chocolate Sauce. This is usually served hot as a sauce for ice eii'aiii. But i ozs. of grated choco- late, 1 cupful of sugar and half a cuj)ful of )nilk over the fire: stir until the sugar is dissolved, and boil until the mixture forms a soft hall when dropped into ice water. Rich Wine Sauce. One cupful of butter, 2 of powdered sugai', jialf a cupful of wine. Beat the butter to a cream; add the sugar gradually and when very light add the wine, which has been made hot. a little at a time. Blace the bowl in a basin of hot water and stir for 2 minutes. The sauce should be smooth and fc)amy. ^lltS. J. [.. IJliADFORD. Brandy Sauce. One-(juarter cup of butter, yolks of 2 eggs, dash of mace, "L^ cup granulated sugar, i/s teaspoon salt, ^2 ^'^^P "^ l-^"^ cream or rich milk, ("ream tlu> butter, grad- uallv add the sugar, beating continually: to this add the yolks well beaten, then pour into this mixture the hot cream or milk, cook over hot water until it will coat the spoon, remove from range and add ;> tablespoons of fine brandy and 1 tablespoon of Jamaica ]'um. pour this mixture slowly over tic liglitly beaten whites of eggs, beating continually. Liquid Pudding Sauce. ]\rix a rounding tablespoonful of Dousnum's Best Patent floui' with half a cu]v ful of sugar: add hastily half a i)int of boiling vrrder: boil foi- a moment and pour, while hot, into 1 egg well beaten. Flavoring of any kind may be added to this sauce — the grated rind and juice of 1 lemon or orange or a suspicion of mace, with the juice of half a lemon and a teaspoonful of vanilla

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