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Cold Sweet Sauce

A historical recipe from Directions for Cookery, in its Various Branches, by Eliza Leslie (1840).

A historical recipe

Directions for Cookery, in its Various Branches, by Eliza Leslie (1840). Project Gutenberg eBook #9624.

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 Directions for Cookery, in its Various Branches, by Eliza Leslie (1840). Digitised by Project Gutenberg, eBook #9624 (https://www.gutenberg.org/ebooks/9624). 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. Stir together, as for a pound-cake, equal quantities of fresh butter and powdered white sugar.
  2. When quite light and creamy, add some powdered cinnamon or nutmeg, and a few drops of essence of lemon.
  3. Send it to table in a small deep plate with a tea-spoon in it.
  4. Eat it with batter pudding, bread pudding, Indian pudding, &c.
  5. whether baked or boiled.
  6. Also with boiled apple pudding or dumplings, and with fritters and pancakes.