Foam Sauce
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
Grape juice may be used.
Presented as published in 1914. 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 Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 92. The excerpt below is the record exactly as published.
foam sauce. FOAM SAUCE. Beat the whites of three eggs to a stiff froth; add half a cupful of powdered sugar, and flavor with vanilla, sherry, brandy, or the LABORATORY COOK BOOK. 175 juice of a lemon; add quickly one cupful of boiling water
Cook this with the app: pantry check, scaling, and the assistant.