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Punch Sauce for Sweet Puddings

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Punch Sauce for Sweet Puddings
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Cook time: 
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Serves: 4
 
This is a old Victorian sauce with custard, plain bread, and plum-puddings. From Eliza Acton, Modern Cookery. (London: 1845).
Ingredients
  • Sugar, 2 ozs. ;
  • water, 4 pint ;
  • lemon and orange rind : 14 to 20 minutes.
  • Butter, 11 oz. ;
  • flour, 1 teaspoonful ;
  • brandy and white wine each wineglassful ;
  • rum, two thirds of glassful ;
  • orange and lemon juice.
Instructions
  1. With two ounces of sugar and a quarter-pint of water, boil very gently the rind of half a small lemon, and somewhat less of orange-peel, from fifteen to twenty minutes ;
  2. strain out the rinds, thicken the sauce with an ounce and a half of butter and nearly a teaspoonful of flour,
  3. add a halfglass of brandy, the same of white wine, two thirds of a glass of rum, with the juice of half an orange, and rather less of lemon- juice :
  4. serve the sauce very hot, but do not allow it to boil after the spirit is stirred in.

Punch-Sauce -Sweet-Puddings

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