Punch Sauce for Sweet Puddings

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Time: Cook: 20 min Total: 20 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

For boiling with rinds

two ounces of sugar ↝ Sugar, NFS [Sugars and honey]
a quarter of a pint of water ↝ Water, tap [Tap water]
the rind of half a small lemon ↝ Lemon, raw [Citrus fruits]
somewhat less of orange-peel ↝ Orange peel, raw [Fruits and Fruit Juices]

For thickening

an ounce and a half of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
nearly a teaspoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]

For flavor and alcohol

a half-glass of brandy ↝ Brandy [Liquor and cocktails]
the same of white wine ↝ Wine, white [Wine]
two-thirds of a glass of rum ↝ Rum [Liquor and cocktails]
the juice of half an orange ↝ Orange, raw [Citrus fruits]
rather less of lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (8)

In a saucepan, combine 2 ounces of sugar and 1/4 pint of water.
Add the rind of half a small lemon and slightly less orange peel.
Boil very gently for 15 to 20 minutes.
Strain out the rinds.
Thicken the sauce with 1.5 ounces of butter and nearly 1 teaspoonful of flour.
Stir in 1/2 glass of brandy, 1/2 glass of white wine, two-thirds of a glass of rum, the juice of half an orange, and slightly less lemon juice.
Serve the sauce very hot.
Do not allow the sauce to boil after the spirits are stirred in.

Original Text

PUNCH SAUCE FOR SWEET PUDDINGS.

This may be served with custard, plain bread, and plum-puddings. With two ounces of sugar and a quarter of a pint of water, boil very gently the rind of half a small lemon, and somewhat less of orange-peel, from fifteen to twenty minutes; strain out the rinds, thicken the sauce with an ounce and a half of butter and nearly a teaspoonful of flour, add a half-glass of brandy, the same of white wine, two-thirds 403of a glass of rum, with the juice of half an orange, and rather less of lemon-juice: serve the sauce very hot, but do not allow it to boil after the spirit is stirred in.

Sugar, 2 oz.; water, 1/4 pint; lemon and orange rind: 14 to 20 minutes. Butter, 1-1/2 oz.; flour, 1 teaspoonful; brandy and white wine, each 1/2 wineglassful; rum, two-thirds of glassful; orange and lemon juice.

Notes

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