Cream Sauce
From The new Annie Dennis cook book, 1905
Serves 2
Presented as published in 1905. 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 new Annie Dennis cook book (1905) by Annie E. Dennis, page 166. The excerpt below is the record exactly as published.
Cream Sauce 'Stir lightly into a pint of whipped cream the stiffly beaten whites of three eggs, two tablespoonfuls of fine sugar and a teaspoonful of lemon or vanilla
Cook this with the app: pantry check, scaling, and the assistant.