vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Brown Cap Sauce
From Miss Parloa's kitchen companion, 1887
Serves 1
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 350. The excerpt below is the record exactly as published.
Brown Cap Sauce. Beat half a cupful of butter to a cream ; then grad- ually beat into it one cupful of powdered sugar. When the mixture becomes light and creamy, beat into it the juice and grated rind of one lemon
Cook this with the app: pantry check, scaling, and the assistant.