Foam Sauce

Ingredients

• One egg
• half cup butter
• one cup sugar
• six tablespoons hot water

Method

1. 1

   Cream the butter and sugar; add yolk of egg, well beaten, then hot water, adding one spoonful and beating before adding another, until all are used; beat white of egg and lay on top of sauce, beating it in as sauce is served.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 80. The excerpt below is the record exactly as published.

Foam Sauce. English Plum Pudding Chop together one pound raisins, three-fourths pound of suet; add one-fourth pound of citron, chopped fine, then add one pound of grated bread, half a pound of sugar, a teaspoon of salt, a teaspoon of cinnamon, mace and cloves mixed, and when thoroughly blended stir in four beaten eggs, diluted with half a cup of m lk; turn into a buttered mould and steam about six hours. Serve with egg sauce. Apple Suet Pudding One cup molasses, one cup chopped sour apples, one small cup chopped suet, one teaspoon of soda dissolved in a little warm water, half a teaspoon each of ground nutmeg and cinna- mon, quarter teaspoon cloves; mix well together. Take one cup chopped raisins, two and a half cups flour; stir the raisin in flour and stir all into the first mixture; pour into a pudding dish, cover tightly; place in a steamer and steam three hours; serve hot with sauce. Puddings and Pudding Sauces 169 Foam Sauce One egg, half cup butter, one cup sugar, six tablespoons hot water

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