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Dessert

Pudding Sauce

A light sauce made by beating sugar and boiling milk.

From an old cookbook · modernised transcription
By Hatfield (Mass.). Congregational Church · From a historical cookbook (Internet Archive) · 1 ingredients
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Pudding Sauce

Pudding Sauce

Ingredients

Directions

  1. Beat a cup of sugar and milk until light.

  2. Pour in 2 tablespoons of boiling milk and beat until light.

  3. Flavor.

By Hatfield (Mass.). Congregational Church. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Sugar (in the method)
Provides sweetness and body to the light, creamy sauce.
Milk
Adds moisture and creates the sauce's smooth, pourable base.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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