Sweet Sauce

Ingredients

• 3-pint Milk
• Tablespoonful Flour
• 2-oz. Sugar

Method

1. 1

   Mix flour with a little milk to a smooth paste, pour it into hot milk, and add the sugar.

2. 2

   Stir until boiling.

3. 3

   Flavour to taste.

4. 4

   A small lump of butter melted in the sauce makes a great improvement.

Nutrition per serving

As published

This recipe was extracted from The Atora book of tested recipes (1930) by Hugon & Co, page 13. The excerpt below is the record exactly as published.

SWEET SAUCES FOR PUDDINGS These sauces can be flavoured with either essence of almonds, lemon, or vanilla, etc. If preferred, brandy or sherry may be used. ARROWROOT SAUCE I-pint Milk, or Water, or half Milk and half Water. Large tablespoonful of Arrowroot. 2 tablespoonsful of Fine Sugar. Mix the arrowroot into a smooth paste with water, then stir in the remainder of the liquid and sugar, stir over the stove until it boils. Flavour to taste. BRANDY SAUCE $-pint Milk. 2 tablespoonsful Cornflour. | tablespoonful fine White Sugar. Wineglassful of Brandy. Mix cornflour to a smooth paste with milk, add the remainder of the milk, pour into saucepan, add sugar, and stir until boiling. Pour in the brandy, and stir until the sauce thickens. CHOCOLATE SAUCE l-oz. Cocoa or grated Chocolate. Tablespoonful Sugar. 4-pint Milk. Mix cocoa or chocolate into a smooth paste with milk, add remainder of milk and sugar, pour into saucepan, stir until boiling. A few drops of essence of vanilla improves the flavour of this sauce. CUSTARD SAUCE l-pint Milk. 2 Eggs. 3-oz. fine White Sugar. Bring milk to nearly boiling point, add sugar. Beat the eggs in a basin, and then pour hot milk on, stirring all the time. Pour into a jug, and put the jug into a saucepan three parts filled with boiling water, or in a lined porridge saucepan. Stir until the mixture thickens, but do not let it boil, or it will curdle. Add flavouring. Note.—An economical sauce can be made by simply using custard powder instead of eggs. 34 MILK PUDDING (Recipe, page 38.) ; 35 study 3105 wo = be oo aT e £O mr ol aes) rT Sai ane Fri ood ) page 20. 36 GOLDEN ROLL ( Recipe, CORNFLOUR SAUCE 4-pint Milk, or half Milk and half Water. Level tablespoonful of Cornflour and Sugar. Mix the cornflour into a smooth paste, stir into heated milk, with the sugar. Boil a few minutes, stirring all the time. Flavour to taste. JAM SAUCE | large tablespoonful of Apricot, Red Currant, Strawberry, or Raspberry Jam or Apple Jelly. | gill Water. Level tablespoonful fine White Sugar. Juice of half a Lemon. Put water, jam, and sugar in saucepan, stir until at boiling point, then add lemon juice. If clear sauce is preferred, strain off the seeds. This sauce is very suitable or pouring over a plain pudding, such as suet pudding. MARMALADE SAUCE Make in same way as Jam Sauce, but leave out the lemon juice, and add a little more marmalade. SWEET SAUCE 3-pint Milk. Tablespoonful Flour. 2-oz. Sugar

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