Pudding Sauce

Ingredients

• one cup of butter
• one and one-half cups of sugar
• two eggs
• three tablespoonfuls of water
• three tablespoonfuls of vinegar

Method

1. 1

   Boil in a rice boiler until thick.

As published

This recipe was extracted from The New century cook book (1899), page 138. The excerpt below is the record exactly as published.

Pudding Sauce. Four tablespoons of white sugar, two tablespoons butter, one tablespoon flour; beat all to a cream and add the white of one egg w7ell beaten; then add one gill of boiling water; stir well, flavor to taste. New Century Cook Book. 265 Whipped Cream Sauce. For steamed fig pudding or any steamed pudding. One-half pint cream whipped stiff, one cup pulverized sugar, two eggs, nutmeg to taste. Beat whites of eggs stiff ; then add yolks, beat into the whites; add sugar to stiff cream. Just before serving put cream and eggs together and beat. Mrs. N. H. Towne. Liquid Pudding Sauce. One cup sugar, one large tablespoonful butter, one tea- spoonful flour, one teaspoonful flavoring extract; mix; pour over just enough boiling water to thicken slightly; stir while pouring. An egg may be used instead of flour. Mrs. Baldwin. Soft Pudding Sauce. One cup sugar, one-half cup butter, two eggs, flavor with lemon; cream, sugar and butter; add eggs well beaten; cook in double boiler half an hour. Mrs. A. H. Reeves. Pudding Sauce. One egg, one tumbler sugar, beaten together one-half hour; then add wineglassful boiling water; flavor as you choose. Not a success unless beaten thoroughly. Mrs. A. J. White. Pudding Sauce. One cup of butter, one and one-half cups of sugar, two eggs well beaten, three tablespoonfuls of water, three tablespoonfuls of vinegar

Cook this with the app: pantry check, scaling, and the assistant.