Plain Pudding-Sauce
From The universal cookery book, 1887
Presented as published in 1887. 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 universal cookery book (1887) by Gertrude Strohm, page 70. The excerpt below is the record exactly as published.
PLAIN PUDDING-SAUCE. 175 Plain Pudding-Sauce. “To three pints of boiling water, add, to thicken, three tablespoonfuls of wheat-flour mixed smooth in a little cold water ; put in a tablespoonful, or more, of sugar, a lump of butter, and flavor with nutmeg and essence of lemon or vanilla
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