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📝 Description
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🥘 Ingredients
1/2 pint of milk, 2 eggs, 2 oz. of sugar, 10 drops of essence of vanilla.
👨🍳 Method
Beat the eggs, sweeten the milk; stir these ingredients well together, and flavour them with essence of vanilla, regulating the proportion of this latter ingredient by the strength of the essence, the size of the eggs, &c. Put the mixture into a small jug, place this jug in a saucepan of boiling water, and stir the sauce _one way_ until it thickens; but do not allow it to boil, or it will instantly curdle. Serve in a boat or tureen separately, with plum, bread, or any kind of dry pudding. Essence of bitter almonds or lemon-rind may be substituted for the vanilla, when they are more in accordance with the flavouring of the pudding with which the sauce is intended to be served.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at this classic vanilla sauce, remembering the days when such a recipe was a staple in any respectable kitchen. I found the technique of cooking the sauce in a jug over boiling water to be delightfully low-tech, a pleasant change from the instant puddings of today. The surprise came when I stirred the mixture one way, as instructed. I was skeptical, but the result was a smooth, lump-free sauce that had a certain elegance to it. It paired beautifully with a simple steamed pudding, the vanilla essence adding a warm, fragrant note. This recipe is perfect for the comfort-seeker, looking to add a touch of old-world charm to their evening meal. I'd recommend serving it with a generous dollop, straight from the jug.
