Sauce for Pudding

Ingredients

• 1 egg
• 1 tablespoonful pounded sugar
• 1 large glass of sherry

Method

1. 1

   Set a bowl in a saucepan with tepid water in it on the fire.

2. 2

   Break an egg into it; add the sugar and sherry.

3. 3

   Whisk without stopping, keeping the sauce at milk heat, and when the bowl is full of froth pour it over the pudding which has been already dished.

4. 4

   Serve at once or the froth falls.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 35. The excerpt below is the record exactly as published.

Sauce for Pudding1. 1 egg. | 1 tablespoonful pounded sugar. 1 large glass of sherry

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