Sauce for Plum Pudding
From The new Annie Dennis cook book, 1905
Serves 2
For a traditional presentation, ignite with alcohol before serving.
Presented as published in 1905. 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 new Annie Dennis cook book (1905) by Annie E. Dennis, page 166. The excerpt below is the record exactly as published.
Sauce for Plum Pudding Take half pound of butter, wash the salt from it, and cream very light ; stir in three quarters of a pound of sugar and the beaten yolk of an egg ; simmer over a slow fire or on the back of a stove for a few minutes, and when at boiling heat, add a half pint of good cooking wine
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