Marmalade Sauce (No. 2)

Ingredients

• ½ tablespoonful corn flour
• 2 tablespoonsful marmalade
• 1 pint water
• 1 tablespoonful sugar
• Rind of 4 a lemon

Method

1. 1

   Boil the water and lemon rind together; mix the corn flour with a little cold water, strain to it the boiling water, return to the saucepan with the marmalade and sugar, and let it boil well.

Nutrition per serving

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 36. The excerpt below is the record exactly as published.

MARMALADE SAUCE (No. 2). INGREDIENTS. ^ tablespoonful corn flour 2 tablespoonsful marmalade Is pit, t water Rind of 4 a lemon 1 tablespoonful sugar METHOD. Boil the water and lemon rind together; mix the corn flour with a little cold water, strain to it the boiling water, return to the saucepan with the marmalade and sugar, and let it boil well. 108 No. 276. GERMAN SAUCE INGREDIENTS. Yolks of 3 eggs j 1 oz. castor sugar ^ pint sherry METHOD. Put the yolks of the eggs, sugar, and sherry into a saucepan, and whisk over a very cool stove until it thickens. On no account allow it to boil Very good with plum pudding. No. 277. LEMON SAUCE. INGREDIENTS. 1 oz. lump sugar l lemon Water (boiling) rather more than ^ pint 2 tablespoonsful water (cold) Arrowroot, a small dessert- spoonful METHOD. Rub the sugar on the lemon rind, till all the outer rind is removed. Put it into the boiling water. Mix the arrow- root with the cold water, pour in the boiling water, return to the saucepan and boil for one minute, add the lemon juice. If the lemon is a very large one, more sugar will be required. No. 278. WINE SAUCE. INGREDIENTS. £ pint water (boiling) 2 tablespoonsful water (cold) £ pint sherry Sugar to taste Arrowroot, a small dessert- spoonful METHOD. Mix the arrowroot to a smooth paste with the cold water. Pour on the boiling water gradually, stirring well. Put it into a saucepan, add the wine, boil one minute, sweeten and serve This sauce may be coloured with a fewr drops of cochineal. 109 No. 279. EGG AND WINE SAUCE. INGREDIENTS. £ pint milk (boiling) ! 1 wineglassful sherry 1 egg j Sugar to taste. METHOD. Beat the egg well, beat in the sherry. Pour on the milk, which must be almost boiling, and while doing so whisk the sauce quickly till it froths. It must be served immediately. No. 280. JAM SAUCE. INGREDIENTS. 3 tablespoonsful jam | 3 tablespoonsful sugar | pint sherry METHOD. Boil quickly for 20 minutes. Strain and serve. No. 281. WHITE SAUCE. 1 oz. butter 1 oz. flour INGREDIENTS. 1 pint milk 2 tablespoonsful sugar METHOD. Melt the butter, add the flour with the saucepan off the gas, stir in the milk gradually, return to the gas, and boil avcII for five minutes. Sweeten with the sugar. O No. 282. BRANDY SAUCE. 1£ ozs. butter 1 oz. flour J pint water INGREDIENTS. | -f pint brandy | 2 tablespoonsful sugar METHOD. Make as in preceding recipe, adding the brandy and sugar last of all. No. 283. ARROWROOT SAUCE. INGREDIENTS. i oz. arrowroot, | \ pint water

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