Pudding Sauce No. 2

Ingredients

• One cup white sugar
• 1 lemon, (juice, and rind grated)
• 1 tablespoon corn starch
• 1 ounce butter

Method

1. 1

   Beat all together and pour on it a little more than a cup of boiling water.

2. 2

   Let it boil up once or so.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 25. The excerpt below is the record exactly as published.

1 lemon (juice, and rind grated), 1 nutmeg, 3 eggs. Boil for 3 hours. L. T. WHIsH. ALMOND CREAM WITH PEACHES.—Place 1 pint of milk, $ cup granulated sugar, and a pinch of salt in the double boiler. When it comes to the boil add 1 tablespoon of blended corn starch and stir for 15 minutes; then add 4 teaspoon almond icing, beaten whites of 3 egos, $ cup of chopped almonds. Line a bowl with peaches, pour in above mixture, and set away till next day. Heap whipped cream over all before serving. Mrs. A. E. H. CRESWICKE. TWO PUDDING SAUCES.—One cup brown sugar, 3 cups cold water, 2 ounces butter, $ lemon, dessertspoon of flour, nutmeg. Put the sugar in a dry granite pan, place on the stove and stir constantly until like a brown syrup, — add water and butter. When boiling put in the flour mixed with cold water; let it boil up. Squeeze the half lemon and also drop in the rind until ready to serve. No. 2.—One cup white sugar, 1 lemon, (juice, and rind erated), 1 tablespoon corn starch, 1 ounce butter

Cook this with the app: pantry check, scaling, and the assistant.