Queen's Sauce for Boiled Plum Puddings
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for six or eight persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1415. The excerpt below is the record exactly as published.
Queen's Sauce for Boiled Plum Puddings. — Take half a pint of good melted butter, sweeten it, and flavour with powdered cinnamon or grated lemon-rind. Stir into it a glassful of sherrj' or maderra and a glassful of rum shrub. Put the sauce into a tureen, grate a little nutmeg
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