Pudding Sauce

Ingredients

• Egg, 1
• Cream, 1/2 cup
• Powdered sugar, 1/2 cup
• Salt.
• Flavoring.

Method

1. 1

   Beat the egg white stiff and fold in the sugar, add the yolk beaten very light, then the cream whipped till stiff, a pinch of salt and flavoring to taste.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 61. The excerpt below is the record exactly as published.

PUDDING SAUCE. Flour, 1 tablespoon. Brown sugar, 1 cup. Butter, 2 tablespoons. Cider, 2-3 cup. Rub flour and butter together till smooth, add sugar and cider boiling hot. Simmer till smooth and iTcamy, stirring constantly. Serve at once. 134 DESSERTS. BRANDY SAUCE. Sugar, 1/2 cup. Boiling water, 1 cup. Salt, 1/2 teaspoon. Lemon juice, 1 tablespoon. Cornstarch, i/2 tablespoon. Brandy, 2 tablespoons. Mix sugar, salt and cornstarch and blend until smooth with lemon juice and a few drops of cold water. Add slowly to boiling- water, stirring constantly. Boil 5 minutes, add brandy and serve. May be colored with red vegetable coloring if desired. MARSHMALLOW SAUCE. Water, 1 cup. Marshmallows, 1 large cup. Brown sugar, 1 cup. Vanilla, 1 teaspoon. Boil sugar and water for 20 minutes, add marshmallows cut fine and beat to a cream. When slightly cool add vanilla. May be served hot or cold. Mrs. A. K. J., South Boston. COCOA SAUCE. Milk, 1 cup. Sugar, 1 tablespoon. Cocoa, 1 tablespoon. Salt, a pinch. Cornstarch, 1 teaspoon. Heat milk to a boil. Mix dry ingredients and blend to a paste with a little cold milk, then slowly pour into boiling milk, stirring all the time. Cook till thickened. May be served hot or cold. RAISIN SAUCE. Raisins, 1 cup. Sugar, i/2 cup. Cold water, iy2 cups. Lemon, i/2. Cut raisins in quarters and stew in water till soft, add sugar and boil gently for 15 minutes. Add juice of the lemon, heat and serve. ORANGE SAUCE i Butter, 1/4 pound. Powdered sugar, 1 cup. Egg yolks, 3. Orange, 1. Cream butter till soft, add beaten egg yolks, sugar and grated rind and juice of the orange. Cook over hot water, stirring con- stantly, till thick and creamy. DESSERTS. 135 MOLASSES SAUCE. Molasses, 1 cup. Salt, a pinch. Water, i o cup. Vinegar, 3 tablespoons. Butter. 1 tablespoon. Cinnamon, y2 teaspoon. Poil all together for 5 minutes, stirring constantly. GOLDEN SAUCE. Butter, 1/2 CUP- Powdered sugar, 1 cup. Eggs, 3. Cream butter, beat in sugar gradually and add egg yolks. Beat all till very light. Then add the stiffly beaten egg whites and beat for 5 minutes. PUDDING SAUCE. Egg, 1. Cream, % cup. Powdered sugar, % cup. Salt. Flavoring. Beat the egg white stiff and fold in the sugar, add the yolk beaten very light, then the cream whipped till stiff, a pinch of salt and flavoring to taste. FRUITED PUDDING SAUCE. Butter, 1/2 cup. Nut meats, 2 tablespoons. Brown sugar, 1 cup. Chopped figs or dates, 2 table- Cream, 4 tablespoons. spoons. Lemon extract, % teaspoon. Cream butter and gradually beat in the sugar. When soft and creamy add the cream drop by drop. When well mixed add the fruit, nuts and flavoring. Serve with a steamed pudding. SHERRY SAUCE. Butter, 14 cup. Egg whites, 2. Powdered sugar, 1 cup. P>oiling water, i/> cup. Sherry, i/2 cup. Cream butler and mix in sugar, add 1 unbeaten egg white and beat all well. Add second egg white and beat till very light, Add sherry and boiling water, stand bowl in a saiieepaii of boiling water on stove and beat till foamy. 136 DESSERTS. CHOCOLATE SAUCE. Egg, 1. Whipped cream, i/2 cup. Powdered sugar, i/2 cup

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