Pudding Sauce
A historical recipe from Things Mother Used to Make A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Befor, by Lydia Maria Gurney (1914).
A historical recipe
Things Mother Used to Make A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Before, by Lydia Maria Gurney (1914). Project Gutenberg eBook #8542.
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.
Method
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- 1 Cupful of Sugar 1/2 Cupful of Butter 1 Pint of Water 3 Heaping Teaspoonfuls of Cornstarch Flavoring Cream together the butter and sugar.
- Wet the cornstarch with a little water;
- stir it into the pint of boiling water and, when thickened, pour it over the butter and sugar.
- Add the flavoring.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon