Empress Sauce
From The national course in home economics, 1917
Serves 1
A delicate sauce for rice puddings, apple dumplings, etc.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 205. The excerpt below is the record exactly as published.
EMPRESS SAUCE. A delicate sauce for rice puddings, apple dumplings, etc., is one part sweet cream, two parts boiling water; sweeten well and flavor with pow- dered ma
Cook this with the app: pantry check, scaling, and the assistant.