Cold Sauce

Ingredients

• half a cupful of butter
• a cupful of powdered sugar
• three table-spoonfuls of wine
• a scant teaspoonful of lemon or vanilla extract

Method

1. 1

   Beat the butter to a cream, and gradually beat in the powdered sugar.

2. 2

   Flavor with wine, lemon, or vanilla extract.

3. 3

   Once beaten to a cream, heap lightly in the serving dish and place in the ice-chest until serving time.

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.

Cold Sauce. Beat half a cupful of butter to a cream, and gradually beat into it a cupful of powdered sugar. Flavor with anything you please. If wine, use three table-spoonfuls — to be beaten in gradually ; if lemon or vanilla ex- tract, a scant teaspoonful. Or the rind and juice of a fresh lemon may be used. As soon as the sauce is beaten to a cream, and the seasoning is added, it should be heaped lightly and roughly in the dish in which it is to be served, and placed in the ice-chest until serving- time. 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. Set the bowl in a pan of boiling water, and stir for two minutes. Cream Sauce. This sauce, which should be served hot, is made by putting a cupful of sugar and half a cupful of boiling water into a saucepan, and boiling rapidly for a quarter PUDDINGS. 667 of an hour ; beating a cupful of rich cream with a whisk or fork, and gradually beating it into the boiling syrup, at the end of the quarter of an hour ; and finally flavor- ing with a generous teaspoonful of vanilla extract. * Egg Sauce. After beating the whites of three eggs to a stiff, dry froth, put aside the beater, and with a silver spoon gradually beat into the whites a cupful of powdered sugar. Add a teaspoonful of vanilla or lemon extract, or if you prefer, four table-spoonfuls of wine ; then stir in the yolks of the three eggs. If the work be properly done, a delicious sauce will be the result. There must be no failure to beat the whites until they are stiff and dry, nor to beat in the powdered sugar grad- ually, and with a spoon. This sauce should be used immediately ; it will not do to let it stand. Golden Sauce. Beat one-third of a cupful of butter to a cream, and gradually beat into it a cupful of powdered sugar. Add the unbeaten yolks of three eggs, and after beating the mixture vigorously, add three table-spoonfuls of wine

Cook this with the app: pantry check, scaling, and the assistant.