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New England manuscript cookbook, ca. 1897
Page 6
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Black Sauce (pudding) 1 cup sugar 1 " water Let it boil, thicken with a little cornstarch. season with Vanilla. Less sugar if prefered. Substitute for Cream Boil 3/4 pt. of milk; beat yolk of 1 egg & level teaspoon of flour with sugar enough to make all quite sweet; when milk boils stir this into it and let it cool. Flavor to taste. For puddings in which eggs are used this is almost as good as rich cream, & preferable to thin cream. If you use sweet condensed milk very little sugar is needed & see that milk & water are well mixed so that it will not burn quickly.
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Black Sauce (pudding) 1 cup sugar 1 " water Let it boil, thicken with a little cornstarch. season with Vanilla. Less sugar if prefered. Substitute for Cream Boil 3/4 pt. of milk; beat yolk of 1 egg & level teaspoon of flour with sugar enough to make all quite sweet; when milk boils stir this into it and let it cool. Flavor to taste. For puddings in which eggs are used this is almost as good as rich cream, & preferable to thin cream. If you use sweet condensed milk very little sugar is needed & see that milk & water are well mixed so that it will not burn quickly.
Szathmary Culinary Manuscripts and Cookbooks
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