Plum-pudding Sauce (No. 269)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

A glass of sherry
half a glass of brandy (or “cherry-bounce”), or Curaçoa (No. 474), or essence of punch (Nos. 471 and 479) ↝ Brandy [Liquor and cocktails]
Curaçoa (No. 474)
essence of punch (Nos. 471 and 479)
essence of punch (Nos. 471 and 479)
two tea-spoonfuls of pounded lump sugar ↝ Sugar, white, granulated or lump [Sugars and honey]
a very little grated lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
a quarter of a pint of thick melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]

references

Plum-pudding.—(No. 269.) ↝ Plums, raw [Fruits and Fruit Juices]
Pudding Catchup, No. 446.

Instructions (4)

Combine the sherry, brandy (or cherry-bounce, Curaçoa, or essence of punch), pounded lump sugar, and grated lemon-peel (if using) in a bowl.
Add the thick melted butter.
Stir together.
Grate nutmeg on top before serving.

Original Text

Plum-pudding Sauce.—(No. 269.)

A glass of sherry, half a glass of brandy (or “cherry-bounce”), or Curaçoa (No. 474), or essence of punch (Nos. 471 and 479), and two tea-spoonfuls of pounded lump sugar (a very little grated lemon-peel is sometimes added), in a quarter of a pint of thick melted butter: grate nutmeg on the top.

See Pudding Catchup, No. 446.

Notes

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