Sauce for Plum Pudding

Ingredients

• V4 pound of butter
• i pound of white sugar
• i pint of wine
• whole spice to taste

Method

1. 1

   Stew until the consistency of thick cream.

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 23. The excerpt below is the record exactly as published.

I pound of white sugar, ^4 pint of wine, 34 pound of butter, and 2 tablespoons of whole cloves. Boil until thick and serve with the hot cake. Country Pudding. One cup of butter, 2 cups of sugar, 3 eggs, 3 cups of flour, I /'I teaspoons of baking powder, i cup of milk, i teaspoon of Sauer's vanilla. Cream butter and sugar, add eggs well beaten, then milk and flour with the powder sifted in it. Season ana bake in 3 layers. Make 2 days before using, and when ready to serve pour over each layer a cup of sherry to moisten it. Strew over the top the following, that has been mixed : ^ pound of blanched almonds (cut in half), ^4 pound of citron (sliced), I pouiia of raisins, and a little candied, orange peel. Just before serving pour over the whole a thick custard sea- soned with vanilla. Dot a tablespoon of whipped cream over the top and serve. Apple Pudding. Slice enough apples to fill a large mould one-third full. Make a batter of i cup of sugar, 3 eggs, i cup of milk, 2^ PUDDINGS. 77 cups of flour and enough fresh lemon to season well. Pour the batter over fruit and bake. Turn on a round dish and eat with a liquid or hard sauce. Sponge Pudding to Eat with Wine Sauce. Beat the yelks of 4 eggs with 2 cups of sugar ; stir in i cup of flour ; add the whites of 4 eggs ; stir in another cup of flour, together with 2 teaspoons of powder. When well mixed, add ^ cup of boiling water, stirring it in slowly, then add the juice of I lemon. Bake in shallow pans as you would sponge cakes, Sauer's vanilla is a great addition. If the mixing is carefully followed this cake is delicious. Sponge Pudding. One quart of milk, ^ pound of butter, >^ pound of sugar, 2 teaspoons of Sauer's vanilla, 6 eggs. Boil the milk and rub the butter, flour and sugar together; stir in the hot milk until it is a smooth batter. When it has gotten cold, add the beaten yelks, then the whites and vanilla. Pour in a shallow pudding dish and set it in a pan of water. Turn a pie-plate over the top and bake i)4 hours. Serve at once with cream sauce. Cream Sauce. — Yi cup butter, i cup of pulverized sugar, yi cup of cream, i cup of sherry wine and a tablespoon of Sauer's vanilla extract. Beat the butter to a cream, and beat in care- fully the sugar. When light and frothy add the seasoning. Whip until creamy. Place m a pan of hot water and stir until thick. Set on ice for 10 hours. Plum Pudding. One quart of seeded raisins, i quart of currants, i quart of bread crumbs, i quart of white sugar, i quart of broken eggs, 1 quart of citron and almonds mixed, i quart of chopped suet, 2 gills of French brandy, i nutmeg, i teaspoon of ground cloves, 78 TESTED VIRGINIA RECIPES. 1/2 teaspoon of cinnamon. Boil for 6 hours in a pudding mould or bag. Sauce. — V4 pound of butter, i pound of white sugar, i pint of wine, whole spice to taste

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