Dutch Sauce
From The household cook book, 1902
Serves 1
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 245. The excerpt below is the record exactly as published.
the whites of 2 eggs, and a little nutmeg. CIDER SAUCE — Use 1 tablespoon of flour, 2 tablesj)oons of butter, 4 tablespoons of boiled cider, 1 cup brown sugar, ^ cuiJ boil- ing water. Mix the flour and butter, stir in the sugar and cider, add the boiling water, mix all thoroughly, and simmer a little while. CREAM SAUCE. — Sweet cream, either alone or sent with white sugar, makes an excellent sauce for most puddings; it is sometimes flavored. WHIPPED CREAM SAUCE.— Whip 1 cup ice cold sweet cream and ^ cuj) powdered sugar; add 1 teaspoon vanilla or lemon. The beaten whites of 1 to 3 eggs are often added. Nice with fruit pud- dings, or to cover slices of sponge cake. Use also the "Mock Whipped Cream " given among our fillings for cake. It is delicious. DELICATE PUDDING SAUCE.— Scald a teacup of sweet milk, beat the yolks of 2 eggs with § cup of brown sugar, and stir in; when it is thick as custard remove from the fire, and when cool add what- ever flavoring you choose, and the whites of the eggs beaten to a stiff froth. DUTCH SAUCE — Take the juice of 1 lemon, and whites of 2 eggs. Beat together with sufficient sugar to give the proper consist- en
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