Cold Sauce
From The English-Chinese cookery book, 1890
Presented as published in 1890. 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 English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 37. The excerpt below is the record exactly as published.
COLD SAUCE. TAKE the same measure of butter and sugar as given in the receipt above about pudding sauce, and stir them to a cream. Omit the flour; but add the white of egg
Cook this with the app: pantry check, scaling, and the assistant.