Sauce for Puddings
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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 Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 20. The excerpt below is the record exactly as published.
SAUCE FOR PUDDINGS. Beat one-half cup of butter to a light cream, add one cup granulated sugar, stir until very white. Just before serv¬ ing pour one cup of boiling water
Cook this with the app: pantry check, scaling, and the assistant.