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The 1918 Fanny Farmer Cookbook
1
cup brown sugar
tablespoons wine
tablespoons cream or milk
2
4
Cream the butter, add sugar gradually, and milk and flavoring drop by drop to prevent
separation.
1
9
Wine Sauce
1
1
/2 cup butter
3
tablespoons Sherry
or
cup powdered
sugar
Madeira wine
Slight grating nutmeg
Cream the butter, add sugar gradually, and wine slowly; pile on glass dish, and sprinkle with
grated nutmeg.
2
0
Brandy Sauce
1
1
2
/4 cup butter
Yolks 2 eggs
cup powdered sugar
Whites 2 eggs
tablespoon brandy
1
/2 cup milk or
cream
Cream the butter, add sugar gradually, then brandy very slowly, well beaten yolks, and milk
cream. Cook over hot water until it thickens as a custard, pour on to beaten whites.
or
2
2
1
Caramel Brandy Sauce
Make same as Brandy Sauce, substituting brown sugar in place of powdered sugar.
2
Apricot Sauce
3
/4 cup apricot pulp
3
/4 cup heavy cream
Sugar
Chapter XXIV − PUDDING SAUCES
469
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