vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Pudding Sauce
From The national course in home economics, 1917
Serves 1
Recipe by Leona Horton.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 201. The excerpt below is the record exactly as published.
Pudding Sauce. — One tablespoonful of butter (not melted) and one heaping tablespoonful of flour beat to a cream. Add one large teacupful of boiling water, let set on stove until it comes to a boil, stirring all the time to avoid being lumpy. Add one teaspoonful of lemon and four tablespoonfuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.