Make Brandy Sauce as follows
From Every day meals (1883).
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A historical recipe
Every day meals, by Mary Hooper (1883).
United Kingdom
Known as a British 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 14 ingredients
- a tablespoonful of fine flour
- a gill of cold water
- a gill of boiling water
- two ounces of castor sugar
- a wineglass of brandy
- two tablespoonfuls of sherry
- an ounce of butter can be stirred
- an ounce of butter
- a pound of sifted sugar
- a teaspoonful of vanilla extract
- four slices of rusk
- a pint of new milk
- a tablespoonful of apricot jam
- a teacupful of plain sugar syrup
Method
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- Mix a tablespoonful of fine flour with a gill of cold water, put it into a gill of boiling water, and, having stirred over the fire until it is thick, add the yolk of an egg.
- Continue stirring for five minutes, and sweeten with two ounces of castor sugar.
- Mix a wineglass of brandy with two tablespoonfuls of sherry, stir it into the sauce, and pour it round the pudding.
- If liked, a grate of nutmeg may be added to the sauce before the egg, and, if required to be rich, an ounce of butter can be stirred in before the brandy.
- Vanilla Rusk Pudding, Dissolve, but do not oil, an ounce of butter, mix in a quarter of a pound of sifted sugar, stir over the fire for a few minutes, add an egg well beaten and half a teaspoonful of vanilla extract, or as much as will give a o-ood flavour to the paste, which continue stirring until it gets thick.
- Spread four slices of rusk with the vanilla paste, put them in a buttered tart dish.
- Boil half a pint of new milk, pour it on to an egg well beaten, then add it to the rusk, and put the pudding to bake in a slow oven for an hour.
- Turn out when done, and sift sugar over the pudding.
- If a superior pudding is desired, boil a tablespoonful of apricot jam in a teacupful of plain sugar syrup, add a little vanilla flavouring, and pour over the pudding at the moment of serving.
Plating
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