Egg Sauce

Ingredients

• Beat the yolks of 2 eggs until very light
• add a lump of butter size of a small egg
• ^ teacup of sherry wine
• 1 pint of light brown sugar

Method

1. 1

   Place cup in a pan of hot water and put on stove.

2. 2

   Keep very hot until sugar is thoroughly dissolved, but do not let it boil.

3. 3

   Stir very frequently to prevent the sugar from settling in the bottom of the cup.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 163. The excerpt below is the record exactly as published.

Egg Sauoe. Beat the yolks of 2 eggs until very light, add a lump of but- ter size of a small egg, ^ teacup of sherry wine and 1 pint of light brown sugar

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