English Sweet Sauce
From The national course in home economics, 1917
Serves 1
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 206. The excerpt below is the record exactly as published.
ENGLISH SWEET SAUCE. Put into a bowl the yolks of two eggs with four tablespoonfuls of powdered sugar and stir until it becomes creamy. Add one-half pint ot sweet cream, little by little, beating constantly, and grate in the rind of one orange
Cook this with the app: pantry check, scaling, and the assistant.