Fancy Sauce
From The Pattern cook-book, 1890
Serves 1
Presented as published in 1890. 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
No method was recorded for this recipe.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 193. The excerpt below is the record exactly as published.
Vanilla to flavor. Rub the butter and sugar together until they form a froth_y cream. Separate the whites and yolks of the eggs, add first the yolks, well beaten, and stir them well into the butter and sugar ; and then add the beaten whites, which have been whipped to a stiff froth. Beat all well together, add the flavoring, and the sauce is then ready to use. FANCY PUDDING. One pint of milk. Three eggs (whifes). Three table-spoonfuls of corji-starch. Three table-spoonfuls of sugar. One-half tea-spoonful of salt. , Dissolve the corn-starch in a little of the cold milk, place the rest of the milk on the fire in a double-boiler, and when it is scalding, add the corn-starch. Let the latter boil three minutes, and add the sugar and salt and PUDDINGS. 445 then the whites of eggs beaten to a stilf froth. Cook but a moment, remove the mixture from the fire, pour it into a pudding-mould that has been wet in cold water, and set it away to cool. Make the following FANCY SAUCE. One pint of milk. Three eggs (yolks). Vattilla to flavor. One-third cupful of sugar. One tea-spoonful of corn-starch. One-third tea-spoonful of salt
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