Brandy Sauce
From The Gertrude Bobbitt Circle cook book, 1948
Miss Mary Tilley
Presented as published in 1948. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 66. The excerpt below is the record exactly as published.
BRANDY SAUCE XA cup butter 2 egg yolks 1 cup powdered sugar 2 egg whites 2 tbsps brandy flavoring y2 cup milk or cream
Cook this with the app: pantry check, scaling, and the assistant.