Caramel Sauce
From Trinity cook book, 1925
This sauce must not boil but must be served hot as soon as made.
Presented as published in 1925. 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 Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 28. The excerpt below is the record exactly as published.
CARAMEL SAUCE Cream one-fourth cup of butter, add gradually one cup of powdered sugar, add the unbeaten whites of two eggs, one at a time, and beat until light. Add a tiny pinch of powdered mace, two teaspoons of caramel syrup and a little vanilla. Add one-half cup of boiling water
Cook this with the app: pantry check, scaling, and the assistant.