Williams's Pudding Sauce
From Cassell's dictionary of cookery, 1892
Serves 1
Ideal for serving with puddings.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2290. The excerpt below is the record exactly as published.
Williams's Pudding Sauce (a United States' recipe). — Bruise a stick of cinnamon, set it over the fire in a saucepan with just as much water as will cover it ; give it a boil, and then put in a couple of table-spoonfuls of fine sugar pounded, a quarter of a pint of white _f wine, a roll of thinly-pared lemon-peel, and a bay-leaf
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