Wine Sauce

Ingredients

• one cup of powdered sugar
• one cup of boiling water
• one well-beaten egg
• one tablespoonful of cornstarch
• one-half cupful of Madeira wine
• two tablespoonfuls of brandy
• nutmeg to your taste

Method

1. 1

   Dissolve sugar in boiling water, boil until nearly candied.

2. 2

   Add butter and cornstarch, then beaten egg, and finally wine and brandy.

Nutrition per serving

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 115. The excerpt below is the record exactly as published.

WINE SAUCE. Dissolve one cup of powdered sugar in one cup of boil- ing water, and boil until nearly candied ; add a lump of The Complete Cook Book. 243 butter the size of an egg and one tablespoonful of corn- starch wet in a little cold water. Boil five minutes and add a well-beaten egg, and just before taking off the fire add one-half cupful of Madeira wine, two table- spoonfuls of brandy and nutmeg to your taste. Bum sauce is made this same way, only add rum instead of wine and brandy after it is removed from the fire. BRANDY SAUCE— FOR PLUM PUDDING. Rub one-half cup of butter to a cream in a warm bowl and gradually add one cup of powdered sugar ; mix with it one-quarter cup of brandy, one-half of a grated nutmeg and the juice and sliced rind of one lemon. Now stir it gradually into one-half cup of boil- ing water and simmer it for a moment only. CARAMEL SAUCE. Stir a cup of sugar continuously in a saucepan over a good fire until melted and lightly browned ; then add one-half cup of boiling water and boil two minutes, stirring all the time. Remove and serve. MOLASSES SAUCE. Moderately boil one cup of molasses fifteen or twenty minutes; add one tablespoonful of vinegar or strained lemon juice, a heaping tablespoonful of butter and a tiny pinch of salt ; add one egg, well beaten ; stir it well and boil a few minutes longer, CREAM SAUCE. Put a pint of milk to boil in a saucepan on the stove. Break into a vessel two whole raw eggs, add one ounce of flour, half an ounce of cornstarch, and three ounces of powdered sugar, beating the whole well together with a spatula for three minutes. If the milk be boil- ing, add it gradually to the preparation, stirring con- tinually for two minutes ; return the whole to the sauce- pan, place it on the stove, and stir briskly till it comes 244 The Complete Cook Book. to a boil, then remove, and add immediately a teaspoon- ful of vanilla flavoring. Strain the sauce through a sieve into a sauce bowl, and serve. HAKD SAUCE. This is made simply by stirring together to a light cream two cups of pounded loaf sugar to half of a large cup of sweet butter. It may be flavored according to taste. For cream and plain batter pudding it may be thinned with a few spoonfuls of boiling water and flavored with vanilla. Nutmeg is the best flavor for apple pudding. For rice puddings a little lemon juice or wine may be added. WATER SAUCE. Rub together one tablespoonf ul of flour and one table- spoonful of melted butter; stir into one and one-half cups of boiling water and boil fifteen minutes; add a pinch of salt and one-half cup of white sugar and boil fire minutes more. Now pour this boiling liquid over one well-beaten egg

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