Plum-pudding Sauce
A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).
No ratings yet
A historical recipe
Margaret Brown's French Cookery Book, by Margaret Brown (1886).
Project Gutenberg eBook #44915.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients
4
4 ingredients
-
a glass of sherry
-
1/2 glass of brandy
-
2 teaspoonfuls of pounded lump sugar
-
1/4 pint of thick melted butter
Method
-
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.
- Take a glass of sherry, 1/2 glass of brandy or essence of punch, 2 teaspoonfuls of pounded lump sugar, a little grated lemon peel;
- put all these in a 1/4 pint of thick melted butter, grating nutmeg on top.
Cookware for this recipe
-
Saucepan
-
Grater
-
Vegetable peeler