Sweet Sauce

Ingredients

• One unit cornflour
• 2 of sugar
• 5 of sherry
• 1 of lemon juice
• 1 of butter
• 10 of water

Method

1. 1

   Mix cornflour, sugar, sherry, lemon juice, butter, and water, then heat until thickened.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 177. The excerpt below is the record exactly as published.

Sweet Sauces, Cold and Hot. Almond Sauce. — One unit p-ound almonds, 1 unit w'ater, 4 units white sugar ; pound. Put in a basin over boiling water with 5 units thin cream and 2 units yolk of egg. Whisk till it is a hot froth. Mousse Sauce. — Four units castor or pounded white sugar, 4 units yolk of egg, 2 white of egg, 4 brandy, 2 lemon juice. Whip as above. Mousseline (liof). — Two units yolk, 1 unit white of egg, 2 units castor sugar, 3 any liqueur. Whisk as above. Mousseline {cold). — Boil 2 units water with 4 of sugar. Stir to it 3 units yolk of egg, 1 unit cherry-brandy, .5 of banana pulp, a few drops of cochineal. Whisk. Add 5 units whipped cream when cold. Orange Sauce {cold). — Five units water, 4 units sugar ; add a 4-anna weight of gelatine. VVhen half cold add 5 units orange pulp, 2 brandy or Maraschino, and some yellow colouring. Mix in 5 units whij)ped cream and some boiled shredded peel. Plum Pudding Sauce. — Eight units butter, 4 units coarsely pounded sugar, ,5 units Cura§oa or brandy, 2 units yolk of egg. Cream the butter, add the sugar and egg, and stir in the brandy. It can be made without the eggs. Plantain Sauce. — Five units plantain pulp, 5 orange pulp, 2 units sugar, 3 units water ; boil, pass through sieve ; add 2 units noyeau and a few shredded almonds. Pur^e Sauces. — Made of any fruit or jam passed through a sieve and thinned with water. Sweet Sauce. — One unit cornflour, 2 of sugar, 5 of sherry, 1 of lemon juice, 1 of butter or more ; add 10 of water

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