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German Pudding Sauce

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German Pudding Sauce
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Cook time: 
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Serves: 4
Old Victorian recipe from Eliza Acton, Modern Cookery. (London: 1845).
  • For large pudding, sherry or Madeira, 1 pint ;
  • fine sugar, 3 to 4 ozs. ;
  • yolks of eggs, 6 ;
  • lemonjuice (if added), 1 -dessert-spoonful.
  • The safer plan with sauces liable to curdle is to thicken them always in a jar or jug,
  • placed in a saucepan of water ;
  • when this is not done, they should be held over the fire, but never placed upon it.
  1. Dissolve in half a pint of sherry or of Madeira, from three to four ounces of fine sugar, but do not allow the wine to boil;
  2. stir it hot to the well-beaten yolks of six fresh eggs, and mill the sauce over a gentle fire until it is well thickened, and highly frothed;
  3. pour it over a plum, or any other kind of sweet boiled pudding, of which it much improves the appearance.
  4. Half the quantity will be sufficient for one of moderate size.
  5. A small machine, resembling a chocolate mill, is used in Germany for frothing this sauce, but a couple of silver forks, fastened to- gether at the handles, will serve for the purpose, in an emergency.
  6. We recommend the addition of a dessertspoonful of strained lemon-juice to the wine.


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