Plain Sauce

Ingredients

• 1 tbsp. cornstarch
• 1 cup boiling water
• 1 cup sugar
• Flavoring

Method

1. 1

   Put the cornstarch and sugar into a saucepan and mix thoroughly.

2. 2

   Stir in the boiling water gradually and boil two minutes gently.

3. 3

   Take from the fire, flavor with vanilla or lemon juice, and serve.

As published

This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 38. The excerpt below is the record exactly as published.

1 cup sugar. 2 tbsps. cold water. Juice of 1 lemon. Whites of 2 eggs. Soak the gelatine in cold water for two hours. Pour upon this the boiling water and stir until the gelatine is dissolved; then add the sugar and lemon juice, stirring until the sugar is dissolved. Set the bowl in a pan of cold water, or broken ice. Stir frequently ; when it begins to thicken stir in the beaten whites of the eggs, pour into a mould and set away until firm. Serve with boiled custard. PUDDING SAUCES. 103.— PLAIN SAUCE. 1 tbip. oornitaroh. I 1 cup boiling water. I cup sugar. I Flavoring. Put tlio cornstarch and sugar into a saucepan and mix thorouglily. Stir in the boiling water gradually and boil two minutes gently. Take from the fire, flavor with vanilla or lemon juice, and serve. PUDDING SAUCES. 89 104.— LEMON SAUCE. 2 tbsps. butter. 1 lemon (grated rind and juice). 1 tbsp. cornstarch

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