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Pudding Sauce

A historical recipe from Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915).

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A historical recipe

Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Project Gutenberg eBook #13545.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

United States

Known as an American recipe, with similar versions prepared across other nations.

Ingredients 3 ingredients

  1. 1 teacup water
  2. 1/2 teacup milk
  3. a pinch of salt

Method

  1. One large tablespoonful of butter, 1 teacup water, 1/2 teacup milk, scant tablespoonful of flour, grated nutmeg to flavor.
  2. Sweeten to taste, add a pinch of salt.
  3. Cook and let cool.
  4. Beat up yolk of egg, add to sauce, stand on back of stove to heat, not cook.
  5. Serve hot over the pudding.

Plating

Cookware for this recipe

  • Grater
Source Public domain in the USA
Credit

From Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Digitised by Project Gutenberg, eBook #13545 (https://www.gutenberg.org/ebooks/13545). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.