Pudding Sauce
From The new home cook book, 1896
Serves 1
Presented as published in 1896. 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 new home cook book (1896), page 87. The excerpt below is the record exactly as published.
PUDDING SAUCES. " I crack my brains to find out tempting sauces, And raise fortifications in the pastry." PUDDING SAUCE. Anonymous. One cup of butter, one cup of milk, one cup of sugar, three eggs, flavor to taste. PUDDING SAUCE. Mrs. Dunham. One-half cup of butter, one cup of sugar, two eggs well beaten, and pour on one cup of boiling water ; flavor with nutmeg or other flavor. PUDDING SAUCE. Mrs. A. R. Scranton. Four tablespoons of white sugar, two tablespoons of butter, one tablespoon of flour; beat all to a cream and add the white of one egr^ well beaten ; then add one gill boiling water
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