Pudding Sauce
From The English-Chinese cookery book, 1890
Presented as published in 1890. 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 English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 37. The excerpt below is the record exactly as published.
PUDDING SAUCE. rnO four large spoonfuls of fine white sugar, put two of butter, one of I flour, and stir them together to a cream in an earthen dish. Cut the white of an egg to a stiff foam, and add it ; then pour into the dish a gill of boiling water, stirring the mixture very fast. Put it into the sauce tureen, and add essence of lemon, or grate nutmeg over the top
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