vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Pudding Sauce
From Dora's cook book, 1888
Serves 2
Presented as published in 1888. 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 Dora's cook book (1888) by Dora E. Fairfield, page 49. The excerpt below is the record exactly as published.
PUDDING SAUCES. JELLY SAUCE. One-half cup currant jelly, one tablespoonful butter melted, one teaspoonful corn-starch, wet with cold water ; one glass sherry wine, three tablespoonfuls boiling water. Stir the starch into the boiling water, and heat, stirring all the time, until it thickens; add the butter and set aside until almost cool, when beat in, spoonful by spoon- ful, the jelly to a smooth pink paste. Pour in the wine, stir hard, and heat in a tin vessel, set into another of boiling water, until very hot. Pour over the pudding. CUSTARD SAUCE. One-half pint milk, two eggs, well beaten, half wine glass of brandy, one cup powdered sugar, stirred into the eggs, flavor with nutmeg, and vanilla. Heat the milk to boiling, and add by degrees to the beaten eggs and sugar ; put in the nutmeg, and set within a pot of boiling water. stir until it begins to thicken. Take it off and add the brandy gradually. Set, until it is wanted, ina pan of boiling water. PUDDING SAUCE. Two well beaten eggs, one-half cup butter, one cup sugar ; mix thoroughly, then pour in a wine glass of boil- 164 PUDDING SAUCES. 165 ing wine, stirring while pouring in, and flavor with almond
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