vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Creamy Ocean Sauce
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 89. The excerpt below is the record exactly as published.
Creamy Ocean Sauce Take the white of one egg beaten to a froth, two dessert- spoons of wine, syrup or fruit juices; quarter of a cup of boiling water and three-quarters cup powdered sugar, or more if neces- sary; three-quarters cup of butter; vanilla or lemon flavoring
Cook this with the app: pantry check, scaling, and the assistant.