Sauce

Ingredients

• One pint of brown sugar
• 1 heaping tablespoon of butter

Method

1. 1

   Blend sugar and butter, place in a bowl in hot water, stir constantly.

2. 2

   Add cream to desired consistency, remove from fire, and add brandy.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 131. The excerpt below is the record exactly as published.

sauce. German Pudding. Soak 1 coflfee cup of dried apples and chop fine, put in a bowl with 1 cup of molasses, and let stand all night. In the morning, add 1 cup of dried sweet cherries, 1 cup currants, % pint of chopped suet, 2 eggs, 2 cups of flour, and 1 teacup cold water. Add 2 tea- spoons baking powder to flour before sifting. Mix well, and put pud- ding in a greased and floured cloth. Sew up, and boil 2 hours. Serve with brandy sauce. Meringue Pudding. Line a pudding dish with slices of sponge cake, put a layer of jelly or jam over it. Then pour over a custard, and bake a li^ht brown. Meringue on top with icing, and set in oven to dry. Serve with sauce. Black Pudding. Three eggs, ^ pint of black molasses, ^ coffee cup of butter, 1/4 coffee cup light brown sugar, ^ cup sour cream or buttermilk, 3 cups sifted flour, 1 teaspoon ground cloves, 1 teaspoon cinnamon. 1 teaspoon ginger, 2 coffee cups raisins, 1 cup citron, a pinch of salt, % teaspoon soda dissolved in a little warm water. Cut citron in thin pieces, add flour and soda last. Mix well, and put the mixture ill a cloth that is greased with lard, and sprinkle with flour; steam 2 hours. Sauce For Pudding. One cup powdered sugar, % cup butter, 2 teaspoons milk, yolk of 1 egg, 1 wine glass of brandy. Put sugar, butter and milk in double boiler, stir well, then place on range for 20 minutes until melted. Re- move from fire and beat well, then put in the yolks and beat agaia until smooth. Add brandy and serve. Transparent Pudding. Yolks of 4 eggs beaten light, 3 teacups of 4-X sugar, 3 teaspoons of cornstarch, % teacup of butter well creamed, a pinch of salt4 Almost 1 pint of cream or rich milk, a dash of nutmeg. Put this in a double boiler, cook until tolerably thick. Have 2 pie crusts (not cooked) and spread on the mixture and bake. Use the beaten whites, KENTUCKY RECEIPT BOOK. 221 allowing 1 tablespoon of granulated sugar to each white. Meringue the pies, set in oven and bake a light brown. Suet Pudding. Take 1 cup of suet chopped fine, 1 cup of New Orleans molasses, 1 cup of chopped raisins, 1 cup sour milk, 1 teaspoon soda, dissolved in a little warm water, 1 teaspoon ground cloves, 1 teaspoon cinna- mon, % nutmeg grated, 3 cups flour, 2 eggs. Mix a^ you would cake, a little more flour may be added if too soft. Put in greased mold and steam 3 hours. Graham Pudding. Three coflfee cups of flour, 2 cups of Qraham flour, 1 cup chop- ped suet, 1 cup molasses, 1 cup of milk, % pound citron cut in small pieces, 1 pound of raisins, 1 pound of currants, 1 teaspoon baking powder dissolved in % cup of boiling water, 3 teaspoons mixed spices, 1 teaspoon of nutmeg, 1 tablespoon of salt. Rub suet in flour ; add other ingredients; beat hard, put in pudding bag and boil 5 hours. Sauce. Three eggs well beaten, % cup of butter, 1 pound powdered sugar, 1 teaspoon of vanilla, 1 wine glass of brandy. Apple Sauce. Peel tart apples and quarter them (if very large cut the quarters once in two). Have 2 quarts when peeled. Put them in granite ket- tle, add 2 coffee cups of granulated sugar. Put on back of range ; let cook in their own juice until tolerably thick, and syrup looks clear. Serve with meat. Tyler Pudding. Four eggs, 3 coffee cups of sugar, 1 teacup of butter, 1 teacup of cream. Season with lemon and bake in a paste. Banana Pudding. Take % dozen bananas, peel and cut in pieces an inch thick, put in baking dish and pour over custard made in the following man- ner: Custard — One pint of milk, 3 eggs, beat the yolks light, add milk, also 2 tablespoons of granulated sugar. Have the milk boiling, add the eggs and let it cook until it thickens ; when cool pour over the bananas. Make a meringue with whites of the eggs and granu- lated sugar, put on top of custard, set in oven a few minutes to brown. Serve at once. Indian Pudding. One quart of milk, 4 ounces of cornmeal, 2 ounces of butter; stir together and cook in a double boiler 20 minutes, then add 4 ounces of sugar, 3 eggs, 1 teaspoon of salt, 1 teaspoon of ginger ; stir together for a few minutes. Cook 10 minutes longer and then pour into a buttered mold and bake % hour. Serve with hard sauce. 222 KENTUCKY BECEIPT BOOK. Apple Dumpling. Peel enough apples to fill a baking dish, add 1 cup of granulat- ed sugar. Roll pastry thin, cut in strips, and put around each ap- ple and put sugar in the aperture, after removing the core. Bring the pastry nearly to the top of the apples and sprinkle sugar over, all ; put in dish and bake in a hot oven until done. Serve with hard sauce, flavored with wine or whisky. English Plum Pudding. 4 One pound of plums, 1 pound currants, 1 pound raisins, 1 pound beef suet, 1 pound sugar, % pound candied peel, ^ pound of bread crumbs, y2 pound of flour, 8 eggs, spices to taste. Mix it with stout, old ale or milk, which ever preferred. Grease mold and fasten tight, boil 12 hours. Do not allow water to cover pudding when first put on. One-half the quantity may be used if desired. Pour on brandy and set on fire. Serve with brandy sauce. This is the original Eng- lish plum pudding recipe. Apple Pudding. Peel and core 6 tart apples, and fill with chopped raisins. Put in baking dish and set inside stove and cook until soft. Make a custard with 1 pint of new milk, 1 teacup of granulated sugar, 2 eggs, ^ pound of almond macaroons. Pour scalding milk on yolks and sugar, return to boiler and add the macaroons. Stir constant- ly, then pour over apples. Bake a light brown. If served hot, use a rich sauce flavored with sherry wine or brandy. If preferred cold, serve with whipped cream. Orange Pudding. Peel 5 oranges, cut in thin slices, remove the seed. Sprinkle over them 1 coffee cup of granulated sugar. Put 1 pint of rich milk in double' boiler, let it get hot. Have 3 yolks well beaten, with 1 tablespoon of cornstarch. Pour the hot milk over this, and stir well, then return to boiler and cook a few minutes, stirring all the while. (Can add a little cold milk to make it. smooth). As soon as thicken- ed pour over the fruit. Beat whites stiff and add 3 tablespoons of sugar, meringue and set in oven a few minutes. Berries or peaches can be substituted for oranges. Plum Pudding. Five eggs, 1 teacup of sugar, 1 cup of butter, 3 cups of flour, 1 teaspoon of soda, % pound of raisins, V^ pound of citron; mix thoroughly, put in a buttered mold and steam 3 hours. Serve with this sauce. Sauce. One pint of brown sugar, 1 heaping tablespoon of butter

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