Recipes > Sauces & Spreads > Dessert Sauces > Brandy, Rum, or Kirsch Sauce

Brandy, Rum, or Kirsch Sauce

(Fruit or plum puddings)


  • 2 cupfuls of water
  • 1 cupful of sugar
  • 1 heaping tablespoonful of corn-starch or arrowroot
  • 2 tablespoonfuls of the liquor


Put in a saucepan the water with the sugar. When the sugar is dissolved and the water boils, add slowly the corn-starch or arrowroot diluted with a little cold water; stir until the corn-starch is clear; then remove from the fire, and add the liquor. Serve it hot.


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The Century Cook Book (1901).

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