WINE SAUCE FOR PUDDINGS

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 4 min Total: 4 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (6)
  1. Separate the yolks from the whites of 5 eggs.
  2. Beat the yolks and put them into a very clean saucepan (if at hand, a lined one is best).
  3. Add all the other ingredients.
  4. Place them over a sharp fire and keep stirring until the sauce begins to thicken.
  5. Then take it off and serve.
  6. If it is allowed to boil, it will be spoiled, as it will immediately curdle.
Original Text
WINE SAUCE FOR PUDDINGS. 1364. INGREDIENTS.—1/2 pint of sherry, 1/4 pint of water, the yolks of 6 eggs, 2 oz. of pounded sugar, 1/2 teaspoonful of minced lemon-peel, a few pieces of candied citron cut thin. Mode.—Separate the yolks from the whites of 5 eggs; beat them, and put them into a very clean saucepan (if at hand, a lined one is best); add all the other ingredients, place them over a sharp fire, and keep stirring until the sauce begins to thicken; then take it off and serve. If it is allowed to boil, it will be spoiled, as it will immediately curdle. Time.—To be stirred over the fire 3 or 4 minutes; but it must not boil. Average cost, 2s. Sufficient for a large pudding; allow half this quantity for a moderate-sized one. Seasonable at any time.
Notes
—