Nut Sauce
A historical recipe from Secrets of Making Frozen Desserts at Home, by Anonymous.
A historical recipe
Secrets of Making Frozen Desserts at Home: 150 Tested Recipes Easier, More Economical, More Delicious, by Anonymous. Project Gutenberg eBook #64685.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 1½ cups sugar 1 cup chopped walnut meats ½ cup water 1 tsp.
- vanilla ⅛ tsp.
- salt Boil sugar and water to a thick syrup, add nuts, salt, and extract.
- Serve on ice cream, hot or cold.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board