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Plum Pudding Sauce
From The household (of the Detroit free press), 1886
Serves 1
The liquor in which the pudding has been boiled is very rich and makes a good foundation for the sauce.
Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 471. The excerpt below is the record exactly as published.
PLUM PUDDING SAUCE. One pint boiling water thickened with two spoonfuls flour or corn starch, rubbed smooth with a little milk ; a large piece of butter, and flavor with currant jelly
Cook this with the app: pantry check, scaling, and the assistant.