Sauce for Plum Pudding
From The Edwardsville cook book, 1906
Presented as published in 1906. 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 Edwardsville cook book (1906), page 28. The excerpt below is the record exactly as published.
SAUCE EOR PLUM PUDDING. Mrs. Gibson. 1 cup sugar. Pinch of salt. V2 cup butter. 1 large cup hot cream or rich 4 yolks of eggs. milk. 1 wine glass wine or brandy. Cream sugar and butter until light and creamy ; add yolks well beaten, stir in the wine, salt and cream. Beat well, place in sauce pan over fire until it cooks enough to thicken like cream. Be sure not let it boil. Delicious. CHRISTMAS PUDDING. Mrs. L. M. Arm St rone. 1 lb. suet. 1 lb. citron. 1/4 lb. bread crumbs. 1 pint sweet milk. 4 eggs. Chop the suet, not too fine ; pudding bag 5 hours. 1 lb. raisins. 1 lemon peel, (grated). 1/4 lb. flour. 1/4 lb. sugar. Little salt and soda. chop the raisins fine. Boil in 92 THE EDWARDSVILLE COOK BOOK. SWEET POTATO PUDDING. Mrs. E. J. Jeffress. 1 large or 2 small sweet pota- 1 cup sugar. toes, grated. 3 eggs. 3 cups sweet milk. Butter size of an egg. Bake and eat with cream. SUET PUDDING. Mrs. Clare Prickett Jones. 1 cup sour milk. 1 cup suet. 1 cup seeded raisins. cup granulated sugar, if molasses is light. 1 cup molasses. 2 cups flour. 1 teaspoon soda. 1 teaspoon mixed spices. A litte salt. Steam three hours. Hard Sauce for Suet Pudding : — 1 cup sugar. % cup butter
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