The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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SWEET SAUCES.                                   357
Wine Sauce for Puddings.—1-2 pint of sherry, 1-2 pint of water, the yolks of 9 eggs, 2 ounces of pounded sugar, 1-2 tea-spoonful of minced lemon peel, a few pieces of candied citron cut thin. Separate the yolks from the whites of 5 eggs, beat them and put them into a very close sauce pan (if at hand a porce­lain lined is best) all the other ingredients, place them over a sharp fire and keep stirring until the sauce begins to thicken, then take it off and serve. If it is allowed to boil it will be spoiled, or it will immediately curdle. To be stirred over the fire for 3 or 4 minutes, but it must not boil. Sufficient for a large pud­ding. Allow 1-2 the quantity for a moderate sized one. Sea­sonable at any time.
Wine or Brandy Sauce for Puddings.—1-2 pint of melted but­ter (made of 2 ounces of butter, 1 dessertspoonful of flour, 1-2 pint of water and salt to taste); see recipe, 3 heaped teaspoonfuls of pounded sugar, 1 large wineglassful of some good wine, 3-4 of a small glassful of brandy; make 1-2 pint of brandy by given recipe, omitting' the salt, then stir in the sugar and wine or spirit in the above proportions and bring the same to the boiling point; serve in a boat or tureen separately, and if liked, pour a little of it over the pudding. To convert this into punch sauce, add to the wine and brandy a small wineglass of rum and the juice and grated rind of 1-2 lemon. Liquors, such as moroschina or carocoa substituted for the brandy make excellent sauces. Altogether 5 minutes; sufficient for 6 or 7 persons.
Common Wine Sauce.—Make thin a few spoonfuls melted but­ter, then add from a tablespoonful to 2 of coarsely pounded sugar and a glass of sherry with 1-2 glass of brandy, a little grated lemon peel or nutmeg, or both together are an improvement.
Wine Sauce.—(Miss Spears.)—3 cups sugar, 1 each of wine and butter, set the bowl in boiling water for 1 hour.
Wine Sauce for Bread Pudding.—2 cups of sugar, 2 ounces butter, beaten well together, 2 eggs, whites and yolks beaten separ­ately, the yolks added and stirred first with the butter and sugar and then the broken whites, 1-2 pint of wine just boiling hot, but not boiled; add to the other ingredients, let the whole get thoroughly hot, not boiling. Grate nutmeg over the top.
Rich Wine Sauce.—Take 2 ounces of corn starch and 2 ounces of butter, stir them over the fire till the butter melts and thickens, add 1-4 pound white pounded sugar, 1 pint Madeira wine or good white wine, and stir to it the yolks of 8eggs well whisked; keep