Brandy Sauce
A historical recipe from The Just-Wed Cook Book A Present from The Merchants of Reno, Nevada, by E. F. Kiessling (1917).
A historical recipe
The Just-Wed Cook Book A Present from The Merchants of Reno, Nevada, by E. F. Kiessling (1917). Project Gutenberg eBook #51542.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 5 ingredients
- ½ tablespoonful Gold Medal Flour
- one pint hot water gradually
- a cup of brown sugar
- one teaspoonful vanilla extract
- one tablespoonful brandy
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
Method
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- Melt one rounding tablespoonful butter.
- Add three level tablespoonfuls corn starch, ½ tablespoonful Gold Medal Flour, few grains salt.
- When well blended, add one pint hot water gradually, stirring constantly, and cook five or six minutes.
- Then add three-fourths of a cup of brown sugar, cook a minute, add one teaspoonful vanilla extract and one tablespoonful brandy.
- Remove from fire, add one rounding tablespoonful butter, and beat until very smooth.
- Strain if necessary.
- Serve with steamed puddings.
Plating
Cookware for this recipe
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Saucepan
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Steamer
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Blender
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Wooden spoon
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Sieve