Foaming Sauce
From The easiest way in housekeeping and cooking, 1881
Add sherry or brandy if desired.
Presented as published in 1881. 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 easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 89. The excerpt below is the record exactly as published.
Foaming Sauce. Cream half a cup of butter till very light, and add a heaping cup of sugar, beating both till white. Set the bowl in which it was beaten into a pan of boiling water, SAUCES AND SALADS. 177 and allow it to melt slowly. Just before serving but not before, pour into it slowly half a cup or four spoonfuls of boiling water
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