vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Pudding Sauce
From The New century cook book, 1899
Serves 1
Presented as published in 1899. 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 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
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