Egg 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.
EGG SAUCE — Beat to a cream 1 cup sugar, and ^ cup butter, add 1 egg, beaten separately, and set it over a kettle of hot water. FOAMING SAUCE — Use 1 cup sugar, 2 eggs, 1 tablespoon of boiling water. Beat the sugar and yolks together; pour the boiling water over. Beat the whites of eggs to a stiff froth and stir in last. Foam Sauce, No. 2 — Take the yolk of 1 egg and beat it with 1 cup sugar and butter the size of an egg, until light, add boiling water and set it over a kettle until cooked; flavor with lemon juice; beat the white of the egg to a stiff froth and add the last thing. PUDDING SAUCES 819 FRUIT JUICE SAUCE — Take ^- pint of any kind of fruit juice, like apricot, peach, etc., add 1 teaspoon of flour or corn^starch and ^ cup sugar; mix well, boil 5 minutes, and strain. GOLDEN SAUCE — Beat 1 heaping tablespoon of butter into 1 cup of powdered sugar until light; stir into this the yolks of 3 eggs and 3 tablespoons of milk or cream, and add the stiffly beaten whites of the eggs. Set the bowl in which the sauce is being made in a ket- tle of boiling water, and stir constantly until it thickens, but no longer; add lemon or vanilla when the sauce 's done. JELLY SAUCE — Use 2 tablespoons of jelly, 2 heaping table- spoons of sugar, |- teaspoon of corn^starch and water. Melt the jelly and sugar in ^ pint of boiling water; then dissolve the corn=starch in 1 cup of cold water and stir it in; bring to a boil and it will be done. Any jelly can be used. HARD LEMON SAUCE.— Mix the grated rind of 1 lemon with 2 cups sugar, and beat it to a cream with 1 cup butter; then thoroughly mix with the sauce the strained juice of the lemon. Hard Vanilla Sauce is made by beating to a cream 1 cup butter
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