vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Yankee Pudding Sauce
From Cassell's dictionary of cookery, 1892
Serves 1
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 2337. The excerpt below is the record exactly as published.
Yankee Pudding Sauce, for Pan- cakes and Light Puddings.— Beat a table-spoonful of fresh butter to cream, and add a small tea-cupful of powdered white sugar, a dessert- spoonful of sherry or brandy, and a little grated nutmeg. Place the mixture on a dish, gi-ate a little orange or lemon-rind
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