Pudding Sauce
From Some simple Sunday suppers, 1895
Especially for plum pudding, also nice over stale cake.
Presented as published in 1895. 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 Some simple Sunday suppers (1895) by Suzan Sweeney Snapp, page 8. The excerpt below is the record exactly as published.
Pudding Sauce. — Yolks of four eggs, two tablespoonfuls flour, one cup sugar, half cup of butter, quarter pint of brandy
Cook this with the app: pantry check, scaling, and the assistant.