Pudding Sauce
From Left overs, 1898
Butter can be added for richness.
Presented as published in 1898. 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 Left overs (1898) by Sarah Tyson Heston Rorer, page 16. The excerpt below is the record exactly as published.
a half cup of sugar, atablespoonful of flour ; mix thoroughly, and then add hastily a half pint of boil- ing water ; boil for a moment and pour while hot into one well-beaten egg, beat- ing all the while. This may now be seasoned with any flavoring, as orange, lemon or vanilla. To change the character of this sauce, a tablespoonful of butter may be added. Where butter enters largely into the composition of a pudding sauce
Cook this with the app: pantry check, scaling, and the assistant.