Dessert Sauce Recipes

Grandma's Dessert Sauce Recipes Make Perfect Pudding Toppings

Grandmother's Sauce

Cream together a cupful of sifted sugar and half a cupful of butter, add a teaspoonful of ground cinnamon and an egg well beaten. Boil a teacupful of milk and turn it, boiling hot, over the mixture slowly, stirring all the time; this will cook the egg smoothly. It may be served cold or hot.

Old-Fashioned Lemon Sauce

One cupful of sugar, half a cupful of butter, one egg beaten light, one lemon (juice and grated rind), half a cupful of boiling water; put in a tin basin [or a double boiler] and thicken over steam.

Hot Lemon Sauce

Put half a pint of new milk on the fire and when it boils stir into it one teaspoonful of wheat flour, four ounces of sugar, and the well-beaten yolks of three eggs; remove it from the fire and add the grated rind and the juice of one lemon; stir it well and serve hot in a sauce tureen.

Caramel Sauce

This dessert sauce recipe makes a sauce that's excellent when poured over white cake. Mom never added the wine or brandy, and it still tasted delicious.

Place over the fire a saucepan; when it begins to be hot, put into it four tablespoonfuls of white sugar and one tablespoonful of water. Stir it continually for three or four minutes, until all the water evaporates; then watch it carefully until it becomes a delicate brown color. Have ready a pint of cold water and cup of sugar mixed with some flavoring; turn it into the saucepan with the browned sugar and let it simmer for ten minutes; then add half a glass of brandy or a glass of wine. Note: The wine or brandy may be omitted if preferred.

Common Sweet Sauce

Into a pint of water stir a paste made of a tablespoonful of cornstarch or flour (rubbed smooth with a little cold water); add a cupful of sugar and a tablespoonful of vinegar. Cook well for three minutes. Take from the fire and add a piece of butter as large as a small egg; when cool, flavor with a tablespoonful of vanilla or lemon extract.

Milk or Cream Sauce

This little recipe for pudding sauce is so simple it can hardly be called a dessert sauce recipe, yet it is still one of my favorite pudding toppings.

Cream or rich milk, simply sweetened with plenty of white sugar and flavored, answers the purpose for some kinds of pudding, and can be made very quickly.

Custard Sauce

One cupful of sugar, two beaten eggs, one pint of milk, flavoring to taste, brandy or wine, if preferred. Heat the milk to boiling; add by degrees the beaten eggs and sugar, put in the flavoring and set within a pan of boiling water; stir until it begins to thicken; then take it off and stir in the brandy or wine gradually; set until wanted, within a pan of boiling water.

Orange Cream Sauce

This is made as the Lemon Cream dessert sauce recipe above, substituting orange for lemon. Creams for puddings, pies, and fritters may be made in the same manner with any other flavoring; if flour is used in making them, it should boil in the milk three or four minutes.

Superior Sauce for Plum Pudding

This isn't just a plum pudding sauce recipe, it's an excellent dessert sauce recipe that can be used when you need a topping for other puddings besides plum puddings. It can also be made without the wine or brandy; simply flavor it with almond or vanilla and you will have a deliciously creamy pudding sauce.

Cream together a cupful of sugar and half a cupful of butter; when light and creamy, add the well-beaten yolks of four eggs. Stir into this one wineglass of wine or one of brandy, a pinch of salt, and one large cupful of hot cream or rich milk. Beat this mixture well; place it in a saucepan over the fire, stir it until it cooks sufficiently to thicken like cream. Be sure to not let it boil. Delicious.

Sauce For Puddings

The best sauce to suit me is made by using a rich cream with plenty of coarse, pulverized sugar, so the spoon will fetch it up from the bottom of the boat, or bowls, at every dip -- and I like to dip deep every time; milk does very well but it is well known that it is not so rich as cream; but half and half does excellently. Use any flavoring you please, grated nutmeg is the most common with cream sauce.

Cream Sauce for Any Pudding

A tablespoonful of flour rubbed smooth in a little cold milk; pour it into 1 cup of boiling milk, having sugar, 1 cup, rubbed well with butter, 1/2 cup, and as soon as the milk comes to a boil again put in the creamed sugar and butter, and continue to boil 2 or 3 minutes only, and serve, both pudding and sauce, hot.

Quick Sauce for Almost Any Pudding

A very simple dessert sauce recipe, yet very tasty and satisfying.

Eat with sugar and cream, if you have it; if not rub 1 butter to 2 sugar, with a little nutmeg, if the pudding is not highly flavored. Almost any pudding is nice to be eaten with plenty of sugar and rich cream. Even milk does pretty well, if rich with sugar and nutmeg; most people like the flavor of nutmeg, at least I have yet to find the first one who does not.

City Hotel's Lemon Sauce

Boiling water, 3 cups; sugar, 1/2 cup; butter, half the size of an egg. Mix. Boil a lemon and cut it into small pieces and add to the sauce, putting at least one piece to each dish of pudding in serving. --City Hotel, Winfield, Kans.

Pudding Sauce, Fast or Spirituous

Sugar, 2 cups, dissolved in boiling water, 1/2 pint; flour or cornstarch, 2 tablespoonfuls, worked smooth, in cold water, 1 cup, and stirred into the boiling sugar, with nice butter, the size of an egg (hen's egg); then add two or three tablespoonfuls of good vinegar (more or less as a sharp or mild taste is preferred); or brandy, or good wine, in like quantities to suit the taste of self or guests, with cinnamon, nutmeg, or other flavor as you like.

Lemon Sauce for Any Pudding

One large cup of sugar; nearly 1/2 cup of butter; 1 egg; 1 lemon, all the juice, and half the grated peel; 1 teaspoonful nutmeg; 3 tablespoonfuls boiling water.

Directions: Cream the butter and sugar, and beat in the egg whipped light; the lemon and nutmeg. Beat hard 10 minutes, and add a spoonful at a time the boiling water. Put in a tin pail, and set within, or upon, the uncovered top of the kettle, which you must keep boiling, until the steam heats the sauce very hot, but not to boiling. Stir constantly. --Julia M. M., the Western Rural

Remarks. --I see this dessert sauce recipe is modified, slightly, from one of Mrs. Harland's in "Common Sense in the Household," still it will be found a very nice sauce, for any pudding. The principles given by Julia are all correct, but most people use twice as much sugar as butter in making sauces. Cooks can suit themselves.

In the folksy manner for which he was famous, the "Old Doctor" goes on to add the following words of wisdom to his remarks -- words that we would all do well to heed.

Experience is necessary to do things well. The author, when he began his work of making "receipt books," had great difficulties to overcome; but twenty years of experience enables him to tell at a glance now what formerly would take a long time, and often several tests to accomplish. Stick to your lifework as I have to mine, and 99 in every 100 will succeed as I have done! --Dr. Chase.