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A Plain and Cheap Sauce

A historical recipe from Practical Cooking and Dinner Giving A Treatise Containing Practical Instructions in Cooking, by Henderson, Mary F. (Mary Foote) (1877).

A historical recipe

Practical Cooking and Dinner Giving A Treatise Containing Practical Instructions in Cooking; in the Combination and Serving of Dishes; and in the Fashionable Modes of Entertaining at Breakfast, Lunch, and Dinner, by Henderson, Mary F. (Mary Foote) (1877). Project Gutenberg eBook #59713.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Practical Cooking and Dinner Giving A Treatise Containing Practical Instructions in Cooking, by Henderson, Mary F. (Mary Foote) (1877). Digitised by Project Gutenberg, eBook #59713 (https://www.gutenberg.org/ebooks/59713). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Ingredients: Three and a half cupfuls of water, one cupful of sugar, a small piece of butter, a table-spoonful of either corn starch or flour, flavoring of either brandy, vanilla, lemon, or wine (with or without a little nutmeg), or zest and cinnamon.
  2. When the water boils, stir in the corn starch or flour (rubbed smooth with a little cold water), sugar, and, if used, the yellow rind of a lemon and the cinnamon, and cook well for two or three minutes;
  3. take the pan from the fire, and stir in the butter and flavoring (if the lemon and cinnamon are not used).
  4. SAME SAUCE, RICHER (Mrs.
  5. Osborne).
  6. Ingredients: One pint of water, three table-spoonfuls of flour or corn starch, half a cupful of butter, two cupfuls of sugar, two eggs, half of a nutmeg, half a pint of Madeira or sherry.
  7. Beat the butter and sugar to a cream;
  8. add the eggs well beaten, then the nutmeg;
  9. heat the wine as hot as possible without boiling;
  10. bring the water to a boil in another vessel, and stir in the corn starch or flour (rubbed smooth with a little cold water), and cook it well for about two minutes.
  11. Mix well the ingredients off the fire.
  12. WHIPPED-CREAM SAUCE (Mrs.
  13. Embry, Kentucky).
  14. Mix a plateful of whipped cream (flavored with wine or vanilla), the beaten whites of two or three eggs, and pulverized sugar to taste, all together.
  15. Pile a bank of this mixture in the centre of a platter, and form a circle of little fruit puddings or Swedish puddings (steamed in cups or little molds), blanc-manges, corn-starch puddings, etc., around it;
  16. or place a large pudding in the centre, with a circle of the sauce around.