Pudding Sauce
"One pint of sugar, one table-spoonful of vinegar, a piece of butter the size of an egg; boil fifteen minutes; add one table-spoonful of rose-water, a little nutmeg; boil it, with the sugar, in nearly a pint of water, and a large table-spoonful of flour."
The New England Economical Housekeeper, Ester Allen Howland, 1845
Sauce shown poured over a slice of treacle pudding
instruction
In a saucepan, combine: 1 cup of sugar, a tablespoonful each of vinegar and rosewater, 1 heaped tablespoonful of flour and 2-2 1/2 tablespoons of butter. Mix these together over low heat and then add a bit less than a cup of water, stirr and then bring to a boil and boil for 15 minuits. To serve, pour over plated/dished pudding.
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