A Delicious German Pudding-Sauce from Modern Cookery for Private Families by Eliza Acton
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; stir it hot to the well-beaten yolks of six fresh eggs, and mill the sau...
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Ingredients
- For large pudding, sherry or Madeira, ½ pint
- fine sugar, 3 to 4 oz.
- Yolks of eggs, 6
- lemon-juice (if added), 1 dessertspoonful.
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