A historical sauce from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). It should be about as thick as thin syrup
Preserved exactly as written in the original source
Stir a heaping teaspoonful of cornstarch in a little cold water to a smooth paste (or instead use a tablespoonful of sifted flour)
Add to it a cupful of boiling water, with one cupful of sugar, a piece of butter as large as an egg
Boil all together ten minutes
Remove from the fire and when cool stir into it half a cupful of brandy or wine
Modern guidance to help you succeed with this vintage recipe
Creating a slurry with cold water prevents the starch from clumping when added to hot liquid, ensuring a smooth sauce. Boiling the mixture for ten minutes allows the starch granules to fully gelatinize and burst, creating a thickened, glossy consistency. Adding the alcohol after removing from heat preserves its aromatic compounds and prevents the harsh flavor that results from prolonged cooking, while still allowing enough residual heat to mellow the raw alcohol taste.
The sauce can be made up to 3 days ahead. Prepare through step 3, cool completely, and refrigerate in an airtight container. When ready to serve, gently rewarm over low heat until pourable, then remove from heat and stir in the brandy or wine.
Store in an airtight container in the refrigerator for up to 1 week. The sauce will thicken when cold; gently rewarm in a small saucepan over low heat, whisking occasionally, until it returns to a pourable consistency. Add a tablespoon of water if needed to adjust thickness.
AI-generated tips from Chef Cecil's culinary database
The sauce can be made up to 3 days ahead. Prepare through step 3, cool completely, and refrigerate in an airtight container. When ready to serve, gently rewarm over low heat until pourable, then remove from heat and stir in the brandy or wine.
Store in an airtight container in the refrigerator for up to 1 week. The sauce will thicken when cold; gently rewarm in a small saucepan over low heat, whisking occasionally, until it returns to a pourable consistency. Add a tablespoon of water if needed to adjust thickness.
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