Dessert sauces

Erken's pineapple sauce (1914): pineapple juice boiled with sugar, Madeira and strong tea, thickened with cornstarch, with pineapple pieces. For puddings.

Orange sauce from Erken's Big Cookbook (1914): sugar syrup with orange zest, orange juice and white wine, thickened with sago flour. Served hot or cold.

Flambéed caramel sauce from Erken 1914: burnt sugar thinned with boiling water, cooled, poured over the pudding and flambéed with cognac.

Cold, frothy raspberry sauce from Erken (1914) with vanilla cream, gelatin, whipped eggs, raspberry cordial and cream; also made with strawberries.

Curaçao sauce from Erken's Big Cookbook (1914): a thick sugar syrup tinted with caramel color and flavored with curaçao liqueur and a splash of cognac.

Erken's apple sauce “sauce chantilly” (1914): apples cooked tender with butter and sugar, sieved and mixed with stiffly whipped cream. A dessert sauce.

Simple berry sauce from Erken (1914): strained raspberries cooked with water and sugar, thickened with sago flour. Strawberry and dried-fruit variants.

Caramel sauce for apple cake and porridge from Erken's Big Cookbook (1914): browned sugar and milk thickened with egg yolks, stirred without boiling.

Cognac sauce from Erken 1914: egg yolks and sugar blended into creamed butter, with cognac added drop by drop. A cold sauce for warm fruit dishes.

Vanilla sauce (cream sauce) from Erken 1914: a vanilla pod steeped in water, cream boiled and enriched with egg yolks and sugar, stirred until cold.

Erken's almond sauce (1914): ground almonds and cream boiled, then whisked over heat with egg yolks and sugar until thick and frothy. Can be tinted green.

Erken's plum pudding sauce from 1914: melted butter with sugar, cognac, and Madeira, served warm over plum pudding.

Red sauce from Erken 1914: fruit syrup and water brought to a boil and thickened with potato starch, sweetened to taste. Served with preserved berries.

Erken's red wine sauce (1914): red wine boiled with sugar, thickened with sago flour and finished with a splash of cognac. A classic dessert sauce.

Cold creamed butter sauce from Erken's Big Cookbook (1914): butter creamed white with sugar and rum or sherry, served over or alongside hot sweet puddings.

Lemon sauce from Erken's Big Cookbook (1914): a sabayon of egg yolks, sugar, sherry and lemon, whisked frothy over low heat and served at once.

Erken's chocolate sauce (1914): grated chocolate, sugar and water boiled, thickened with rice flour, strained and flavored with cognac or rum and vanilla.

Gooseberry sauce from Erken (1914): gooseberries boiled in water, strained, sweetened and thickened with sago flour. Apple sauce is made the same way.

Simple vanilla sauce from Erken (1914): vanilla milk thickened with cornstarch and egg, stirred with cream. Flavor with rum, coffee or cocoa.

Erken's wine sauce (1914): egg yolks and sugar whisked with white wine, lemon zest and juice over heat until thick and foamy. A rum variation is included.