What was it like to bake a Victorian era dessert in Canada’s Kitchener-Waterloo region during the early 1900s? Journey back in time with this serene video from Parcs Canada, featuring a recipe for pudding cottage et sauce au citron (cottage pudding and lemon sauce).
The dish is from The Berlin Cook Book, a Canadian book published 1906. Via the University of Waterloo: “Until 1916, the city of Kitchener, Ontario was known as Berlin, Ontario.”
“1 cup sugar, 1 cup milk, ½ cup of melted butter, 1 egg, 2 teaspoons baking powder, 1 pint sifted flour, bake ¾ an hour. Serve with sauce.”
“Lemon Sauce: 1 lemon, ¾ cup sugar, 1 cup boiling water, 1 ½ tablespoon cornstarch. Pare the lemon, being careful not to take off any of the white part of the rind. Pour the boiling water over the pairings, cover closely and steep 5 minutes.
“Mix cornstarch, sugar in a saucepan, stir in the steeped water and stir constantly until it boils. Remove from fire at once, add lemon juice. Serve hot…”
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