Butter Sauce for Puddings

4 Tablespoonfuls of crushed white sugar
2 Tablespoonfuls of Butter,
rub together until very white & smooth;
add the beaten white of an egg
& any flavouring,
rub till you can see no more sugar in the mass.

 

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This collection of recipes has been digitized from an earlier transcription project and is for informational purposes only. This transcription has not been verified against the originals. Researchers interested in these letters should consult the original documents housed at the BC Archives.

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