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English cookbook, 1800's
Page 41
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41 but do not allow the sauce to boil after the wines are added - this is nice with custard - plain bread and plumb puddings - . A delicious Pudding Sauce Dissolve in half a pint of white wine four ounces of fine sugar - do not allow the wine to boil - stir it hot to the well beaten yolks of six eggs and mull the sauce over a gentle fire till
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41 but do not allow the sauce to boil after the wines are added - this is nice with custard - plain bread and plumb puddings - . A delicious Pudding Sauce Dissolve in half a pint of white wine four ounces of fine sugar - do not allow the wine to boil - stir it hot to the well beaten yolks of six eggs and mull the sauce over a gentle fire till
Szathmary Culinary Manuscripts and Cookbooks
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