Wine Sauce

Ingredients

• One cupful of sugar
• One-half cupful of butter
• One egg
• One-half pint of boiling water
• One-eighth pint of wine or lemon-juice

Method

1. 1

   Rub the butter and sugar to a cream, add the egg, well beaten, and stir in, a spoonful at a time, the boiling water.

2. 2

   Set the bowl containing the sauce in a saucepanful of boiling water, and let it stand on the fire for five minutes; then remove, add the wine and a dusting of nutmeg or cinnamon, and serve.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 199. The excerpt below is the record exactly as published.

wine sauce. CHRISTMAS PLUM PUDDING. One pint of seeded raisins. One-half pint of currants. One-quarter pint of citron, cut small. One pint of apples (peeled and chopped). One pint of flour. One-half a nutmeg (grated). One-half pint of sugar. One pint of chopped suet. One pint of sweet milk. • One and a-quarter pint of bread-crumbs. Four eggs. One tea-spoonful of salt. Place the dry ingredients together ; then add the eggs, well beaten, and the rest of the recipe. When mixed, the batter should be quite thick ; if not satisfactory in this respect, add more flour. Boil for four hours, ajid serve with brandy or wine sauce. SIMPLE CURRANT PUDDING. One pint of milk. One-half pint of currants (dried). 459 PUDDINGS. Three table-spoonfuls of flour. One-quarter cupful of butter. Four eggs (yolks). Mix the flour with a little of the milk until perfectly smooth, add the rest of the milk, and if the paste seems at all lumpy, strain it through a. sieve; then place the liquid on the fire in a double boiler, and let it simmer until rather thick, stirring often. Add the butter, remove from the tire, and when cooled, stir in the beaten yolks of the eggs and the dried currants. Put the pudding in a bag, and boil two hours. Serve with wine sauce. WEBSTER PUDDING. One-half cupful of molasses. One-half cupful of sweet milk. One-quarter cupful of melted butter. One-quarter cupful of wine or brandy. One half pound of raisins or currants. One-half tea-spoonful of soda. One-half tea-spoonful of cinnamon. One-half tea-spoonful of cloves. One-quarter tea-spoonful of nutmeg. One-quarter tea-spoonful of salt. Flour to thicken. Warm the milk, dissolve the soda in it, and add the molasses. Mix the dry ingredients together, add them to the milk and molasses, and thicken with flour until a rather stiff batter is formed. If wine is not convenient or desirable, the juice of two lemons may be used. Pour the pudding into a well floured bag, boil three hours, and serve wdth the following 460 THE PA TTERN COOK-BOOK. WINE SAUCE. One cupful of sugar. One-half cupful of blotter. One egg. One-half pint of boiling water. One-eighth pint of wine or lemon-juice

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