WINE OR BRANDY SAUCE FOR PUDDINGS

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Total: 15 min
Yield
6.0 – 7.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
For punch sauce variation
For liqueur substitution
Instructions (6)
  1. Make 1/2 pint of melted butter by recipe No. 377, omitting the salt.
  2. Stir in the sugar and wine or spirit in the above proportion.
  3. Bring the sauce to the point of boiling.
  4. Serve in a boat or tureen separately.
  5. If liked, pour a little of it over the pudding.
To convert this into punch sauce
  1. Add to the sherry and brandy a small wineglassful of rum and the juice and grated rind of 1/2 lemon.
Original Text
WINE OR BRANDY SAUCE FOR PUDDINGS. 1363. INGREDIENTS.—1/2 pint of melted butter No. 377, 3 heaped teaspoonfuls of pounded sugar; 1 large wineglassful of port or sherry, or 3/4 of a small glassful of brandy. Mode.—Make 1/2 pint of melted butter by recipe No. 377, omitting the salt; then stir in the sugar and wine or spirit in the above proportion, and bring the sauce to the point of boiling. Serve in a boat or tureen separately, and, if liked, pour a little of it over the pudding. To convert this into punch sauce, add to the sherry and brandy a small wineglassful of rum and the juice and grated rind of 1/2 lemon. Liqueurs, such as Maraschino or Curaçoa substituted for the brandy, make excellent sauces. Time.—Altogether, 15 minutes. Average cost, 8d. Sufficient for 6 or 7 persons.
Notes
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