Pudding Sauce
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Presented as published in 1902. 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 Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 72. The excerpt below is the record exactly as published.
PUDDING SAUCE One cup of sugar, one-half cap of butter, yolks of three eggs; one teaspoon of corn starch or arrpw-root; stir the whole until very light; add sufficient boiling water to make the consistency of thick cream; wine or brandy to suit
Cook this with the app: pantry check, scaling, and the assistant.