Vanilla Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

For the sauce base

one and a half gills of new milk or cream ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
half a split Vanilla pod ↝ Drumstick pods, raw [Vegetables and Vegetable Products]
two ounces of castor sugar ↝ Sugars, granulated [Sweets]
six raw yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]

To finish the sauce

three whites of eggs whipped stiffly ↝ Egg, white only, raw [Eggs and omelets]
half a saltspoonful of Vanilla essence

Instructions (7)

Put one and a half gills of new milk or cream into a stewpan with half a split Vanilla pod, and two ounces of castor sugar to infuse in the bain marie for about fifteen minutes.
Put six raw yolks of eggs into a basin, and stir the infused milk on to them.
Return the mixture to the fire until it becomes as thick as cream.
Strain through the tammy.
Have three whites of eggs whipped stiffly, and pour the prepared custard on to the whites, whipping well together.
Add half a saltspoonful of Vanilla essence.
Serve hot or cold.

Original Text

Vanilla Sauce.—To serve with puddings, iced soufflés, hot soufflés, and cake sweets for dinner, &c.—Put one and a half gills of new milk or cream into a stewpan with half a split Vanilla pod, and two ounces of castor sugar to infuse in the bain marie for about fifteen minutes, then put six raw yolks of eggs into a basin, and stir the infused milk on to them, then return the mixture to the fire until it becomes as thick as cream, then strain through the tammy; have three whites of eggs whipped stiffly, and pour the prepared custard on to the whites, whipping well together, add half a saltspoonful of Vanilla essence; serve hot or cold.

Notes

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