vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Plain Sauce
From Twentieth century home cook book, 1905
Serves 1
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 13. The excerpt below is the record exactly as published.
one of butter and one of wine. Boiled Pudding Sauce. — The following is good : Beat a coffee-cupful of sugar and one of butter thoroughly together. Then add a whisked egg. Mix well, place on the fire and stir until melted ; add a tablespoonful of wine or brandy, and serve at once. Plain Sauce. — To each wineglassful of thick paste, made of corn starch, add a teacupful of butter and one of sugar. Work these together, with the yolk of an egg, until thorouo-hly blended. Add the paste and the white of the egg beaten to a froth
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