SOYER'S SAUCE FOR PLUM-PUDDING

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Total: 10 min
Yield
6.0 – 7.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (5)
  1. Separate the yolks from the whites of 3 eggs, and put the former into a stewpan.
  2. Add the sugar, milk, and grated lemon-rind, and stir over the fire until the mixture thickens; but do not allow it to boil.
  3. Put in the brandy.
  4. Let the sauce stand by the side of the fire, to get quite hot.
  5. Keep stirring it, and serve in a boat or tureen separately, or pour it over the pudding.
Original Text
SOYER'S SAUCE FOR PLUM-PUDDING. 1359. INGREDIENTS.—The yolks of 3 eggs, 1 tablespoonful of powdered sugar, 1 gill of milk, a very little grated lemon-rind, 2 small wineglassfuls of brandy. Mode.—Separate the yolks from the whites of 3 eggs, and put the former into a stewpan; add the sugar, milk, and grated lemon-rind, and stir over the fire until the mixture thickens; but do not allow it to boil. Put in the brandy; let the sauce stand by the side of the fire, to get quite hot; keep stirring it, and serve in a boat or tureen separately, or pour it over the pudding. Time.—Altogether, 10 minutes. Average cost, 1s. Sufficient for 6 or 7 persons.
Notes
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