vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sauce for Cocoanut Pudding
From The Blue grass cook book, 1904
Serves 1
Presented as published in 1904. 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 The Blue grass cook book (1904) by Minnie C. Fox, page 61. The excerpt below is the record exactly as published.
SAUCE FOR COCOANUT PUDDING 4 ounces of butter, 6 ounces of sugar, . 1 glass of wine. White of 1 Ggg. Beat the butter and sugar till very white; add the whipped egg ; then the wine ; nutmeg on the toD. SAUCE (Lady Lee Pudding) F. C. G. 1 cup of white pulverized sugar, ^ cup of butter, 240 SAUCES FOR PUDDINGS 1 wineglass of Madeira wine. Beat all together and set in the refrigerator for 2 or 3 hours. Just before serving, set over teakettle of boiling water, but be careful not to stir it again. VERY FINE SAUCE FOR PLUM PUDDING 1 cup of cream, 1 cup of powdered sugar, Whisky to taste. Cream the butter till light ; add the sugar ; then break an egg over it and mix thoroughly. Put the sauce in a bowl and set in hot water. Stir till it melts and add the whisky and serve. 241 Cakes ALMOND WAFERS Mrs. Henry C. BiicTcner 1 tablespoonful of powdered sugar, ^ saltspoonful of salt. Stir well together. Beat white of 1 egg
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