Sauce

Ingredients

• 1 dessert-spoon arrowroot
• 1 dessert-spoon castor sugar
• 5 wineglass white wine
• juice of half a lemon
• ½ pint of water

Method

1. 1

   Mix arrowroot with a little cold water into a paste, add other ingredients, and gradually pour in boiling water.

2. 2

   Stir quickly over a clear fire until it boils.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 67. The excerpt below is the record exactly as published.

sauce (page 84). Chancellor’s Pudding. — 3 oz. dried cherries, I oz. candied peel, 4 sponge cakes, 4 ratafias, 1 oz. castor sugar, 2 macaroons, 4 eggs, 1 pint milk, vanilla flavouring. Decorate the bottom of a well-buttered mould with some of the chemes and candied peel. Break up the cakes and biscuits and put them into the mould with the remaining cherries and candied peel. Put four yolks and two whites of eggs into a basin, add the sugar to them, and beat lightly together ; stir in by degrees the milk and flavouring, and pour this mixture over the ingredients in the mould. Cover it with a piece of buttered paper, and steam for an hour and a half. Turn out and serve hot with wine sauce (page 90). Chocolate Pudding. — } lb. chocolate, i lb. butter, i lb. sugar, i lb. almonds pounded, 6 eggs. Beat the butter to a cream and stir in gradually the yolks of the eggs, then the sugar and SWEETS. IOI almonds. Put the chocolate in the oven in a basin till it is warm and soft. Mix this with the other ingredients, and last of all add the whites of the eggs which have been beaten to a stiff froth. Pour the mixture into a mould and steam for one and a half hours. Turn out and serve hot with custard sauce (page 85). Coffee Mould. — I pint milk, | pint strong coffee, 2\ oz. castor sugar, 1 oz. gelatine, 4 eggs. Put into an enamel sauce- pan the milk, the coffee, and the yolks of two eggs ; mix them thoroughly together. Bring them to boiling-point, but do not let them boil, and stir occasionally. Pour into a basin, and stir con- tinuously till it is quite cold. Put into another basin the yolks of two eggs and the sugar, and beat with a silver fork for ten minutes. Add this to the mixture in the other basin, mix well, and add the whites of the eggs whipped to a stiff froth. Lastly add the gela- tine, which must have been dissolved in a little water ; stir once more, and pour into a mould that has been rinsed in cold water. A hollow mould is best, and then when it is turned out the centre should be filled with whipped cream. Cold Cabinet Pudding. — A few sponge finger biscuits, 1 oz. ratafias, 2 oz. dry sponge or Madeira cake, ^ oz. gelatine, 4 eggs, a little citron, 2 oz. dry cherries, 1 pint milk, 1 gill cream, 1 oz. castor sugar, J gill sherry or white vine, angelica and vanilla essence. Butter a mould and ornament it with the cherries and angelica and citron. Cut the edges of the biscuits straight, and line the mould with them. Break up the ratafias and dry cake with the trimmings of the sponge biscuits, and put them into a basin. Beat up the yolks of four eggs and mix them with the milk, and stir them over the fire till they nearly but not quite reach the boiling-point ; then take the saucepan off the fire and add the cream, vanilla, and wine, and pour the mixture over the cake and biscuits. Put the gelatine into a saucepan with two tablespoons of milk and water, stir it over the fire till quite dissolved, then strain over the other ingredients in the basin. Allow the mixture to cool, stirring frequently to prevent it from [02 SWEETS. setting. When nearly cold pour it into the prepared mould, and leave till cold. College Puddings. — 5 large tablespoons of bread-crumbs, 2 large tablespoons of suet chopped fine, 2 large tablespoons of castor sugar, 3 large tablespoons of currants, 3 large tablespoons of chopped raisins, 1 large tablespoon of brandy, 3 eggs, nutmeg, salt, candied peel. Put all the dry ingredients into a basin and mix with the eggs, which have been well whisked, and add the brandy. Butter some little tins, pour in the mixture, and bake till light brown. Serve with thin custard sauce hot. Custard Sauce. — \ pint of milk, 1 egg, a pinch of sugar, flavour- ing of vanilla and teaspoon of brandy. Put the milk into a double saucepan with the sugar when nearly but not quite boiling, stir in the well-beaten egg, stir for a few minutes, and add the brandy. Cornflour Pudding (baked). — 2 oz. cornflour, 1 pint milk, 1 oz. sugar, 1 egg. Mix the cornflour very smoothly with a very little cold milk and add the rest of the milk, and boil all together for about seven minutes ; stir well all the time. After it has cooled stir in a well-beaten egg and the sugar and pour into a buttered pie-dish and bake slowly about half an hour. Cornflour Mould. — I oz. cornflour, 1 pint milk, 1 oz. sugar, flavouring. Mix the cornflour very smoothly with a little cold milk, and put the rest of the milk into an enamel saucepan to get hot, but not quite to boil. Pour it over the cornflour, stirring all the time, and put it back into the saucepan to thicken, stirring continually. Put in the flavouring at the last moment. Rinse out a mould in cold water, pour in the mixture, and let it get cold. Turn out and serve with stewed fruit or jam. Crumb Pudding. — 3 oz. bread-crumbs, 1 pint milk, 1 egg, l oz. sugar, some jam, and a little grated lemon rind. Put the milk into a saucepan to get hot. Spread some jam — strawberry or apricot is the best, but any kind will do — at the bottom of a pie-dish 3 put the bread-crumbs in a basin, and when the milk is very hot, but not quite boiling, pour it over them and leave to get SWEETS. 103 cool ; then stir in the well-beaten egg, the sugar, and the lemon rind. Pour this mixture carefully over the jam in the pie-dish and grate nutmeg over the top ; bake the pudding for half an horn and serve it in the pie-dish. Cup Puddings.— j pint boiling milk, i pint fine bread- crumbs, 3 eggs well beaten, rind of 1 lemon grated, white sugar to taste. Pour f pint of boiling milk over half a pint of fine bread-crumbs, add to them 3 eggs well beaten, the rind of 1 lemon grated, and a little sugar. Butter some small cups or tins, and pour in the mixture ; bake until light brown, then turn them out on a dish and sprinkle white sugar over them. Serve sauce with them. Sauce. — £ dessert-spoon arrowroot, 1 dessert-spoon castor sugar, 5 wineglass white wine, juice of half a lemon, ^ pint of water

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