Whip Sauce, Rich, for Boiled Puddings

Ingredients

• the yolks of two eggs
• a pinch of salt
• a tablespoonful of powdered white sugar
• a small glassful of sherry or of any kind of liqueur
• a few drops of almond, lemon, orange, or vanilla flavouring

Method

1. 1

   Beat the yolks of two eggs in a small basin, and add a pinch of salt, a tablespoonful of powdered white sugar, a small glassful of sherry or any kind of liqueur, and a few drops of flavouring.

2. 2

   Put the basin in a saucepan which contains a small quantity of boiling-water, and whisk the sauce over the fire till it looks like frothed cream.

3. 3

   Pour it over the pudding, and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2257. The excerpt below is the record exactly as published.

Whip Sauce, Rich, for Boiled Puddings. — Boat the yolks of two eggs in a small basin, and add a pinch of salt, a table-spoonful of powdered white sugar, a small glassful of sherry or of any kind of liqueur, and a few drops of almond, lemon, orange, or vanilla flavouring

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