Plain Pudding Sauce
From The easiest way in housekeeping and cooking, 1881
Presented as published in 1881. 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 easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 89. The excerpt below is the record exactly as published.
Plain Pudding Sauce. Make a white roux, with a pint of either water or milk ; but water will be ver}^ good. Add to it a large cup of sugar, a teaspoonful of lemon or any essence liked, and a wine-glass of wine
Cook this with the app: pantry check, scaling, and the assistant.