Punch Sauce for Sweet Puddings

Ingredients

• two ounces of sugar
• a quarter of a pint of water
• the rind of half a small lemon
• somewhat less of orange-peel
• an ounce and a half of butter
• nearly a teaspoonful of flour
• a half-glass of brandy
• the same of white wine
• two-thirds of a glassful
• the juice of half an orange
• rather less of lemon-juice

Method

1. 1

   Boil sugar and water with lemon and orange rind for 15-20 minutes.

2. 2

   Strain, thicken with butter and flour, then add spirits and juices.

3. 3

   Serve hot without boiling after adding spirits.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 359. The excerpt below is the record exactly as published.

PUNCH SAUCE FOR SWEET PUDDINGS. This may be served with custard, plain bread, and plum-puddings With two ounces of sugar and a quarter of a pint of water, boil very gently the rind of half a small lemon, and somewhat less of orange- peel, from fifteen to twenty minutes ; strain out the rinds, thicken the sauce with an ounce and a half of butter and nearly a teaspbonful of flour, add a half-glass of brandy, the same of white wine, two- CHAP. XX.] BOILED PUDDINGS. 403 thirds of a glass of rum, with the juice of half an orange, and rather less of lemon-juice : serve the sauce very hot, but do not allow it to boil after the spirit is stirred in. Sugar, 2 oz. ; water, | pint; lemon and orange rind: 14 to 20 minutes. Butter, 1£ oz. ; flour, 1 teaspoonful; brandy and white wine, each £ wineglassful ; rum, two- thirds of glassful

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