Pudding Sauce, a Substitute for Cream

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (3)

yolks of 2 new-laid eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1 pt. of milk ↝ Milk, NFS [Milk, reduced fat]
2 knobs of sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (4)

Beat the yolks of 2 new-laid eggs and strain into 1 pt. of milk.
Sweeten with 2 knobs of sugar.
Put it on the stove and stir till it is as thick as common cream.
Flavour to taste.

Original Text

Pudding Sauce, a Substitute for Cream.
Beat the yolks of 2 new-laid eggs and strain into 1 pt. of
milk; sweeten with 2 knobs of sugar, put it on the stove and
stir till it is as thick as common cream; flavour to taste.

Notes

—