French Sauce for Puddings
From Mrs. Hale's new cook book (1857).
No ratings yet
A historical recipe
Mrs. Hale's new cook book, by Sarah Josepha Buell Hale (1857).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
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.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Beat half a pound of butter to a cream, and stir in half a pound of brown sugar ;
- add the yolk of an egg, and one gill of wine ;
- place it over the fire, stirring it all the time till it simmers.
- Grate nutmeg over it before it is sent to the table.
Plating
Cookware for this recipe
-
Saucepan
-
Grater
-
Wooden spoon