Pudding Saucedesserts, penndutch, sauces 1/2 cup sugar 1 tablespoon flour 2 tablespoon butter 2 cup water, boiling 1 teaspoon vanilla Combine the sugar and flour and mix well. Add the boiling water stirring constantly to prevent lumping. Cook in double boiler until the mixture thickens. Add butter and stir until melted. Flavor and serve. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. |
